@minh_lun86: Tủ để đầu giường 5 ngăn có khóa. ##tudedaugiuong #kego ##tugo #xuhuong #nhacuanam

Nhà Của Nấm

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Sunday 03 May 2026 15:58:02 GMT

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Comments

Giang Trần :

cho biết kích thước

2026-05-12 00:45:53

1

Thái Rover :

kích thước cao rộng ra sao ak

2026-05-08 05:49:38

1

Hữu Tài :

mua về đc tí

2026-05-11 17:22:49

1

Nhà Của Nấm :

Tủ đẹp dầy dặn chắc chắn ạ

2026-05-07 07:13:51

0

Minh Tú :

có be đáy đằng sau ko? thấy có ảnh là ko có đáy đằng sau

2026-05-07 15:09:00

1

Khâm mai 805 :

em ban cho anh một cái, khi nhận hàng giao tiền, anh không có tài khoản

2026-05-07 05:25:13

1

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STICKY HONEY CHICKEN WITH CHARRED PEACH SALSA Cook once, eat twice. This is exactly the kind of recipe I love for summer meal prep. Sticky, smoky chicken thighs with a fresh charred peach and avocado salsa, all served with fluffy rice. It tastes just as good packed into lunch boxes for the next day, just keep the salsa separate until you are ready to eat. Serves 4 525 kcal & 30g protein per serving  200g basmati rice, dry weight 500g boneless, skinless chicken thighs 1 tbsp honey 2 garlic cloves, finely chopped or grated 1 heaped tsp smoked paprika Juice of ½ lemon 1 tsp any mustard 1/2 tsp finely chopped fresh rosemary  For the charred peach salsa 2 ripe but firm peaches, diced 1 medium avocado, diced ½ small red onion, finely diced Juice of ½ lemon 1 tsp honey Pinch of chilli flakes 2 tsp extra virgin olive oil Large handful cherry tomatoes, diced (about 120g) Large handful fresh basil, torn 60g feta, crumbled, optional Add the chicken thighs to a bowl with the honey, garlic, smoked paprika, 1 tsp mustard, lemon juice, rosemary and plenty of salt and pepper. Toss until the chicken is evenly coated. Leave to marinate whilst you prepare the rest. Cook the rice according to the packet instructions. Heat a non-stick frying pan over a high heat. Add the diced peaches with the honey and chilli flakes, then cook for 2 to 3 minutes until lightly softened and charred around the edges. Try not to move them around too much so they have time to caramelise. Transfer to a plate and leave to cool. Add the cooled peaches to the red onion, along with the avocado, lemon juice, olive oil and torn basil. Season and gently toss everything together, then crumble in the feta if using. Preheat the air fryer to 200°C or heat the grill to its highest setting. Arrange the chicken in a single layer and air fry for 15 to 18 minutes, turning halfway, until cooked through with sticky, charred edges. Alternatively, grill for 7 to 9 minutes on each side. Leave the chicken to rest for a few minutes before slicing. Divide the rice between four bowls or lunch boxes, then top with the sliced sticky chicken and charred peach salsa. For meal prep, keep the salsa in if eating cold or store separately. #healthyrecipes #highprotein

STICKY HONEY CHICKEN WITH CHARRED PEACH SALSA Cook once, eat twice. This is exactly the kind of recipe I love for summer meal prep. Sticky, smoky chicken thighs with a fresh charred peach and avocado salsa, all served with fluffy rice. It tastes just as good packed into lunch boxes for the next day, just keep the salsa separate until you are ready to eat. Serves 4 525 kcal & 30g protein per serving  200g basmati rice, dry weight 500g boneless, skinless chicken thighs 1 tbsp honey 2 garlic cloves, finely chopped or grated 1 heaped tsp smoked paprika Juice of ½ lemon 1 tsp any mustard 1/2 tsp finely chopped fresh rosemary  For the charred peach salsa 2 ripe but firm peaches, diced 1 medium avocado, diced ½ small red onion, finely diced Juice of ½ lemon 1 tsp honey Pinch of chilli flakes 2 tsp extra virgin olive oil Large handful cherry tomatoes, diced (about 120g) Large handful fresh basil, torn 60g feta, crumbled, optional Add the chicken thighs to a bowl with the honey, garlic, smoked paprika, 1 tsp mustard, lemon juice, rosemary and plenty of salt and pepper. Toss until the chicken is evenly coated. Leave to marinate whilst you prepare the rest. Cook the rice according to the packet instructions. Heat a non-stick frying pan over a high heat. Add the diced peaches with the honey and chilli flakes, then cook for 2 to 3 minutes until lightly softened and charred around the edges. Try not to move them around too much so they have time to caramelise. Transfer to a plate and leave to cool. Add the cooled peaches to the red onion, along with the avocado, lemon juice, olive oil and torn basil. Season and gently toss everything together, then crumble in the feta if using. Preheat the air fryer to 200°C or heat the grill to its highest setting. Arrange the chicken in a single layer and air fry for 15 to 18 minutes, turning halfway, until cooked through with sticky, charred edges. Alternatively, grill for 7 to 9 minutes on each side. Leave the chicken to rest for a few minutes before slicing. Divide the rice between four bowls or lunch boxes, then top with the sliced sticky chicken and charred peach salsa. For meal prep, keep the salsa in if eating cold or store separately. #healthyrecipes #highprotein

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