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@nguyenthaomi99: mê áo thun tay dài #aothun #aothuntaydai #reviewlamdep #thoitrangnu

Thảo Mi ✿
Thảo Mi ✿
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Tuesday 16 June 2026 04:55:22 GMT
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I kid you not this cheesy baked sweet chilli chicken with rice was one of the nicest meals I have ever made 😍 Recipe serves 2 👇🏼 macros are under the recipe! And if you like this recipe check out my new cookbook Healthy In One, linked in my bio and currently half price!!! 🤩📖‼️ Ingredients: 2 chicken breasts (340g) 1 tsp chilli powder Olive oil spray 1 garlic clove, crushed 1 tbsp soy sauce 1 tsp tomato puree 1 lime 1 tbsp cornflour 40g reduced sugar sweet chilli sauce 60g grated four cheese To serve: 150g (dry weight) long grain rice 150g Tenderstem broccoli 1. Pre-heat your oven to 180C. 2. Slice the chicken breasts horizontally to make thinner pieces. Cover with parchment paper and bash to flatten them if needed to make them equal thickness then coat with the chilli powder. 3. Spray a frying pan with the oil and turn up the heat, add the chicken pieces into the pan and cook for a couple of mins each side to char (no need to cook through at this point). 4. Set the blackened chicken aside and lower the heat. Make a cornflour slurry by mixing 1 tbsp cornflour with 1 tbsp water. 5. Add the garlic to the pan for 30 seconds then whisk in the soy sauce, tomato purée, 100ml water, lime juice, the cornflour slurry and the sweet chilli sauce. 6. Add 20g of the cheese. Stir over a low heat for a couple of minutes to thicken, then pour the sauce into a baking dish. 7. Add the chicken into the dish so that they are mostly covered. Top with the remaining cheese and bake for 15 mins until golden and bubbly! 8. Plate up and drizzle the remaining sauce over the top. Top with spring onions and chilli flakes. For the cheesy baked sweet chilli chicken: 432 calories 23g carbs, 15g fat, 46g protein With the rice and veg: 694 calories 83g carbs, 15g fat, 52g protein
I kid you not this cheesy baked sweet chilli chicken with rice was one of the nicest meals I have ever made 😍 Recipe serves 2 👇🏼 macros are under the recipe! And if you like this recipe check out my new cookbook Healthy In One, linked in my bio and currently half price!!! 🤩📖‼️ Ingredients: 2 chicken breasts (340g) 1 tsp chilli powder Olive oil spray 1 garlic clove, crushed 1 tbsp soy sauce 1 tsp tomato puree 1 lime 1 tbsp cornflour 40g reduced sugar sweet chilli sauce 60g grated four cheese To serve: 150g (dry weight) long grain rice 150g Tenderstem broccoli 1. Pre-heat your oven to 180C. 2. Slice the chicken breasts horizontally to make thinner pieces. Cover with parchment paper and bash to flatten them if needed to make them equal thickness then coat with the chilli powder. 3. Spray a frying pan with the oil and turn up the heat, add the chicken pieces into the pan and cook for a couple of mins each side to char (no need to cook through at this point). 4. Set the blackened chicken aside and lower the heat. Make a cornflour slurry by mixing 1 tbsp cornflour with 1 tbsp water. 5. Add the garlic to the pan for 30 seconds then whisk in the soy sauce, tomato purée, 100ml water, lime juice, the cornflour slurry and the sweet chilli sauce. 6. Add 20g of the cheese. Stir over a low heat for a couple of minutes to thicken, then pour the sauce into a baking dish. 7. Add the chicken into the dish so that they are mostly covered. Top with the remaining cheese and bake for 15 mins until golden and bubbly! 8. Plate up and drizzle the remaining sauce over the top. Top with spring onions and chilli flakes. For the cheesy baked sweet chilli chicken: 432 calories 23g carbs, 15g fat, 46g protein With the rice and veg: 694 calories 83g carbs, 15g fat, 52g protein

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