@nemgalemena: Paron zama pa khwa ke nast wo no na ye amzole dawagano ta raze na poshto song like share fallow comment and repost #like #share #fallow #comment #repost

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Sunday 26 April 2026 01:50:10 GMT

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Naveed Afridi :

please Download option on ka

2026-04-28 16:14:40

5

Umar khan buneri :

had di 💕💕💕💕

2026-05-01 19:23:18

4

Rahim ullah :

2026-04-26 19:05:44

4

🦅Maلik__ManزOoR🦅 :

2026-04-29 05:39:29

3

sadeeqkhan 302 :

Good 👍👍

2026-05-04 11:52:25

4

🇵🇰king of buner🇸🇦 :

Haad song♥️

2026-04-29 05:16:48

3

Zaheen jan :

jarrrrrr🌹

2026-04-29 17:42:26

3

(❁´◡`❁)𝐉𝐚𝐰𝐚𝐝 𝐀𝐥𝐢(◠‿◠) :

hihihihih 🥹

2026-04-29 06:18:21

1

Hazrat Khan 32 :

Ao🥰🥰🥰🥰🥰

2026-05-14 11:33:05

2

user603698907614 :

hi❤️❤️❤️❤️❤️🥰🥰🥰🥰🥰

2026-04-26 20:21:56

4

SIR BALAN KHAN 302 :

Good

2026-04-27 19:09:47

2

Jan zaib khan :

please Download option on ka A 💔 J

2026-06-01 06:51:05

1

user4331373184205 :

🥰🥰🥰

2026-05-24 18:12:59

2

SAلEEم KHAن :

🥰🥰🥰

2026-04-29 16:56:01

1

Huabaib khan👈 :

💞💞💞

2026-04-29 17:28:39

1

چن ویز گجر :

💓💓💓

2026-04-29 17:14:43

1

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A nutritious, high-protein Mediterranean-inspired baked chicken served with a vibrant tomato, spinach, and quinoa salad. Seasoned with turmeric and herbs, it aligns with low-carb, low-sodium, and anti-inflammatory dietary goals while being meal-prep friendly. Ingredients: - 4 boneless, skinless chicken breasts (about 6 oz each) - 1 teaspoon turmeric - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1 tablespoon olive oil (preferably extra virgin) - 1 cup quinoa, rinsed - 2 cups water or low-sodium chicken broth - 2 cups cherry tomatoes, halved - 3 cups fresh spinach, chopped - 1/4 cup chopped fresh parsley - 1/4 cup crumbled feta cheese (optional, for flavor) - Juice of 1 lemon - 1/2 teaspoon ground cumin - Salt-free herb seasoning (for additional flavor) Instructions: 1. Preheat oven to 375°F (190°C). 2. In a small bowl, mix turmeric, oregano, garlic powder, black pepper, and cumin. 3. Rub the spice mixture evenly over both sides of the chicken breasts. 4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden. 5. Transfer chicken to a baking dish and bake for 20-25 minutes until cooked through (internal temperature 165°F). 6. Meanwhile, cook quinoa: bring 2 cups water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. 7. In a large bowl, combine cooked quinoa, cherry tomatoes, spinach, parsley, and feta cheese (if using). 8. Add lemon juice, a splash of olive oil, and season with salt-free herb seasoning. Toss well. 9. Serve each chicken breast sliced over a bed of the quinoa salad. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

A nutritious, high-protein Mediterranean-inspired baked chicken served with a vibrant tomato, spinach, and quinoa salad. Seasoned with turmeric and herbs, it aligns with low-carb, low-sodium, and anti-inflammatory dietary goals while being meal-prep friendly. Ingredients: - 4 boneless, skinless chicken breasts (about 6 oz each) - 1 teaspoon turmeric - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1/2 teaspoon black pepper - 1 tablespoon olive oil (preferably extra virgin) - 1 cup quinoa, rinsed - 2 cups water or low-sodium chicken broth - 2 cups cherry tomatoes, halved - 3 cups fresh spinach, chopped - 1/4 cup chopped fresh parsley - 1/4 cup crumbled feta cheese (optional, for flavor) - Juice of 1 lemon - 1/2 teaspoon ground cumin - Salt-free herb seasoning (for additional flavor) Instructions: 1. Preheat oven to 375°F (190°C). 2. In a small bowl, mix turmeric, oregano, garlic powder, black pepper, and cumin. 3. Rub the spice mixture evenly over both sides of the chicken breasts. 4. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden. 5. Transfer chicken to a baking dish and bake for 20-25 minutes until cooked through (internal temperature 165°F). 6. Meanwhile, cook quinoa: bring 2 cups water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. 7. In a large bowl, combine cooked quinoa, cherry tomatoes, spinach, parsley, and feta cheese (if using). 8. Add lemon juice, a splash of olive oil, and season with salt-free herb seasoning. Toss well. 9. Serve each chicken breast sliced over a bed of the quinoa salad. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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