@spiritsbirthday2:

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Region: US

Tuesday 28 July 2026 22:58:06 GMT

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Comments

Jasir Fellioui :

Who tf is behind this account !

2026-07-28 23:11:55

24

Bboss :

This is why you’re the GOAT MAN. In Toronto rn and I LOWWE IT

2026-07-29 05:42:22

1

_PAB11OO :

2026-07-31 00:35:48

2

thestoiclee :

why didn’t vital make it omg

2026-07-28 23:55:32

11

Taylor ♡ :

💗💗💗

2026-07-28 23:12:27

0

🎤ibbz :

W Sick

2026-07-29 12:47:07

0

Jacob :

bruh what’s the name

2026-07-29 21:02:14

0

Lisa :

If one wins we both lose

2026-07-29 09:48:13

0

Asa :

this too smooth

2026-07-28 22:59:44

0

Asa :

1st

2026-07-28 22:59:15

0

1K_KOKOTM :

@yngreezy

2026-07-30 20:55:03

0

ViniiiiiiiiJR :

🏊‍♂️🏊‍♂️🏊‍♂️

2026-07-29 03:32:41

0

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Meals for Weight-loss: Mexican Chicken Corn Salad Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g #homecooking #EasyRecipe #chicken #sesamechicken #takeout

Meals for Weight-loss: Mexican Chicken Corn Salad Ingredients: Chicken * Chicken breast, 800 g * Lime juice, 2 tbsp * Avocado oil, 1 tbsp * Chili powder, 2 tsp * Cumin, 1.5 tsp * Garlic powder, 1 tsp * Paprika, 1 tsp * Salt, 1 tsp * Black pepper, 0.5 tsp Veggies * Cotija cheese, 50 g * Red onion, 1 large, finely diced * Red bell pepper, 1 large, finely diced * Cilantro, 1 handful, chopped * Jalapeños, 3, finely diced * Canned corn, 2 cups total, drained and charred Sauce * Plain 0% Greek yogurt, 1 cup * Lime juice, from 0.5 lime * Hot sauce, 1 tbsp * Tajín, 1 tbsp * Water, 0.5 cup * Salt, to taste * Black pepper, to taste Instructions 1. Cut the chicken breast into bite-sized cubes, then add it to a bowl with lime juice, avocado oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well and marinate for 15 to 30 minutes. 2. Heat a large pan on medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked to 165°F. 3. Drain the canned corn really well and pat it dry with paper towel. In the same pan or a clean hot pan, add the corn in a single layer and let it sit untouched for 2 to 3 minutes, then stir and cook another 2 to 3 minutes until charred in spots. 4. In a bowl, mix Greek yogurt, lime juice, hot sauce, Tajín, water, salt, and black pepper until smooth. 5. In a large bowl, add the charred corn, red onion, red bell pepper, cilantro, jalapeños, and cotija cheese. 6. Pour in the sauce and mix everything until coated. 7. Divide the chicken and street corn salad mixture into 4 servings. Store chilled and eat within 3 to 4 days. Nutrition (Per Serving, 4 servings) * Calories: 475 * Protein: 58g * Carbs: 30g * Fat: 18g #homecooking #EasyRecipe #chicken #sesamechicken #takeout

Khai quật và di dời mộ cổ ko rõ niên đại tại Bắc Ninh 🙏

Khai quật và di dời mộ cổ ko rõ niên đại tại Bắc Ninh 🙏

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