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@cryintheboend: giải thích hộ tôi họ viết gì vậy #cryintheboend #pubg #moment #fun
Cryinboend
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Region: VN
Monday 06 July 2026 02:14:55 GMT
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Hung Phan :
sà bi
2026-07-08 07:44:23
1
Hào sứa 🪼 :
shiba hoặc sa bỉ
2026-07-08 14:11:57
1
Mập🦈 :
😳😳😳
2026-07-06 13:28:48
2
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Last night 🥹
A flavorful, protein-packed American-inspired one-pot-style meal with tender roasted chicken thighs, hearty quinoa, and a tangy, fiber-rich veggie slaw with fermented kraut. Ingredients: - 6 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - 1 cup quinoa - 2 cups low-sodium chicken broth - 1 cup shredded carrots - 1 cup chopped cabbage - 1/2 cup chopped fresh cilantro - 2 tablespoons apple cider vinegar - 1 tablespoon honey - 1/2 cup fermented sauerkraut (for fermentation benefits) Instructions: 1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix smoked paprika, garlic powder, cayenne, salt, and pepper. 3. Rub the spice mixture onto the chicken thighs. 4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear 3-4 minutes per side until browned. 5. Transfer skillet to oven and roast for 20-25 minutes until cooked through. 6. Meanwhile, rinse quinoa under cold water. In a saucepan, bring chicken broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. 7. In a bowl, whisk together apple cider vinegar, honey, and remaining olive oil. Toss with shredded carrots, cabbage, cilantro, and fermented sauerkraut to make a tangy slaw. 8. Serve the roasted chicken thighs over a bed of quinoa and top with the veggie slaw. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
#لايك_متابعه_اكسبلور_كومنت🇸🇦🇸🇦 #لايك_متابعه_اكسبلور #لايك
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