@alisha.moni94: 😅💔

🎀alisha moni🎀

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Friday 29 May 2026 07:58:09 GMT

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🦐আমারও একটা পিচ্চি বউ আছে🦐 :

ki balin🥰🥰

2026-05-29 11:23:10

1

imam hossinar :

😁😁😁

2026-06-09 18:01:19

1

Tahin islam ❤️ :

🥰🥰🥰

2026-05-29 23:40:56

1

RE ESHAN 🍬🖤 :

🥰🥰🥰

2026-05-30 07:38:40

1

🎀 Tanjila mofajjl 🎀 :

🥰🥰🥰

2026-05-29 13:30:11

1

RT Robiul :

😳😳😳

2026-05-29 11:15:15

1

🎀S.k.N.i.s.h.a.n. 🎀🎀💫7094. :

❤️❤️❤️

2026-06-12 06:44:37

1

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المنشورة 65#capcut #اعادة_النشر #متابعه_ولايك_واكسبلور_فضلا_ليس_امر

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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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