@_iutomartinn_: Một chị OP tình cờ bắt gặp Martin lúc em ấy đang mua nước ở sân bay (chặng LA đi SF). Theo lời chị OP này kể: "Em ấy đứng ngay bên cạnh mình luôn. Martin cứ loay hoay cố lấy cái ví ra một lúc lâu. Cơ mà Martin cao thật đấy, đáng iu ở chỗ là em ấy đem theo cái ví nhỏ xíu để đi mua nước. Em ấy ôm khư khư cái lon nước rồi cứ đi qua đi lại. Các thành viên khác thì đang mải mê ăn bánh mì ở ngay phía sau mình, đến mức mình còn nghe thấy tiếng họ nhai "nhàm nhàm nhàm" luôn 🤏🏻 #martin #마틴 #xuhuong ©️haze.6ix

cõng Martin mà chạy
cõng Martin mà chạy
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Thursday 20 August 2026 16:09:19 GMT
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ceciliakhay2
💤 :
baju itu lagi😭
2026-08-21 02:19:01
9
n.e0137
N E :
she is so lucky🥺🥺🥺
2026-08-20 17:00:48
11
jamessss369
James~~~ :
好可爱
2026-08-20 17:08:38
0
ciy_cor
buluindungnyaedwards :
mitin sesayang ituu sama bajunya
2026-08-21 03:19:31
0
madinhctis88
✨🍅 Nyc của Martin 🍅✨ :
Nhàm nhàm nhàm :))))))))
2026-08-21 02:01:46
0
indomiieeforlife
misell :
baju bolong2 itu lagi 😭
2026-08-21 03:14:09
0
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🔥 MEDITERRANEAN POWER PLATE WITH CREAMY HERB CHICKEN Makes 4 hearty servings INGREDIENTS CHICKEN: • 2 lbs boneless skinless chicken breast • 2 tbsp olive oil • 1½ tsp garlic powder • 1½ tsp smoked paprika • 1 tsp onion powder • 1 tsp dried oregano • 1 tsp black pepper • 1 tsp salt • ½ tsp crushed red pepper • Juice of ½ lemon CREAMY GARLIC HERB SAUCE: • 1 cup plain Greek yogurt • 2 tbsp light mayo • 2 cloves garlic, grated • 1 tbsp lemon juice • 1 tbsp olive oil • 1 tbsp chopped parsley • 1 tsp dried dill • ½ tsp garlic powder • Salt & pepper to taste HERBED FETA QUINOA: • 1½ cups dry quinoa • 3 cups chicken broth • ½ cup crumbled feta • 1 tbsp olive oil • 1 tbsp lemon juice • 2 tbsp chopped parsley • ½ tsp garlic powder • Black pepper to taste ROASTED VEGETABLES: • 2 zucchini, sliced • 1 red bell pepper, chopped • 1 yellow bell pepper, chopped • 1 small red onion, chopped • 1 tbsp olive oil • 1 tsp garlic powder • 1 tsp oregano • ½ tsp smoked paprika • Salt & pepper CUCUMBER FETA SALAD: • 1 large cucumber, chopped • 1½ cups cherry tomatoes, halved • ⅓ cup crumbled feta • ¼ small red onion, diced • 1 tbsp olive oil • 1 tbsp lemon juice • 1 tsp oregano • Salt & pepper EXTRAS: • 1 cup hummus • ½ cup Kalamata olives • Lemon wedges • Chopped parsley DIRECTIONS 1. COOK THE CHICKEN Mix olive oil, lemon juice, garlic powder, smoked paprika, onion powder, oregano, black pepper, salt and crushed red pepper. Coat chicken thoroughly and marinate for 15–30 minutes. Heat a cast-iron or grill pan over medium-high heat. Cook chicken for about 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F. Rest for 5 minutes before slicing. 2. MAKE THE FETA QUINOA Rinse quinoa thoroughly. Add quinoa and chicken broth to a saucepan and cook according to package directions. Once fluffy, stir in olive oil, lemon juice, garlic powder, parsley, feta and black pepper. 3. ROAST THE VEGETABLES Preheat oven to 425°F. Toss zucchini, bell peppers and red onion with olive oil, garlic powder, oregano, smoked paprika, salt and pepper. Spread onto a baking sheet. Roast for 18–22 minutes, flipping halfway through, until tender with browned edges. 4. MAKE THE CUCUMBER FETA SALAD Combine cucumber, tomatoes, feta and red onion. Add olive oil, lemon juice, oregano, salt and pepper. Toss gently and refrigerate until serving. 5. MAKE THE CREAMY GARLIC HERB SAUCE Combine Greek yogurt, mayo, garlic, lemon juice, olive oil, parsley, dill and garlic powder. Season with salt and black pepper. Mix until smooth and creamy. Refrigerate until serving. 6. BUILD THE PLATE Add a generous scoop of herbed feta quinoa. Top with sliced grilled chicken. Drizzle creamy garlic herb sauce generously over the chicken. Add roasted zucchini, peppers and onions. Add cucumber feta salad. Add a generous scoop of hummus and a few Kalamata olives. Finish with crumbled feta, chopped parsley and fresh lemon. 🔥 MEAL PREP TIP: Store the chicken, quinoa and roasted vegetables together. Keep the cucumber salad, hummus and creamy herb sauce in separate containers. Reheat the hot portion first, then add the cold toppings afterward. 💪 HIGH-PROTEIN: Chicken, Greek yogurt, quinoa, feta and hummus all contribute protein, making this a filling high-protein meal without tasting like typical “diet food.” #mealprepmomma #meek85 #creator #Recipe #foryoupage
🔥 MEDITERRANEAN POWER PLATE WITH CREAMY HERB CHICKEN Makes 4 hearty servings INGREDIENTS CHICKEN: • 2 lbs boneless skinless chicken breast • 2 tbsp olive oil • 1½ tsp garlic powder • 1½ tsp smoked paprika • 1 tsp onion powder • 1 tsp dried oregano • 1 tsp black pepper • 1 tsp salt • ½ tsp crushed red pepper • Juice of ½ lemon CREAMY GARLIC HERB SAUCE: • 1 cup plain Greek yogurt • 2 tbsp light mayo • 2 cloves garlic, grated • 1 tbsp lemon juice • 1 tbsp olive oil • 1 tbsp chopped parsley • 1 tsp dried dill • ½ tsp garlic powder • Salt & pepper to taste HERBED FETA QUINOA: • 1½ cups dry quinoa • 3 cups chicken broth • ½ cup crumbled feta • 1 tbsp olive oil • 1 tbsp lemon juice • 2 tbsp chopped parsley • ½ tsp garlic powder • Black pepper to taste ROASTED VEGETABLES: • 2 zucchini, sliced • 1 red bell pepper, chopped • 1 yellow bell pepper, chopped • 1 small red onion, chopped • 1 tbsp olive oil • 1 tsp garlic powder • 1 tsp oregano • ½ tsp smoked paprika • Salt & pepper CUCUMBER FETA SALAD: • 1 large cucumber, chopped • 1½ cups cherry tomatoes, halved • ⅓ cup crumbled feta • ¼ small red onion, diced • 1 tbsp olive oil • 1 tbsp lemon juice • 1 tsp oregano • Salt & pepper EXTRAS: • 1 cup hummus • ½ cup Kalamata olives • Lemon wedges • Chopped parsley DIRECTIONS 1. COOK THE CHICKEN Mix olive oil, lemon juice, garlic powder, smoked paprika, onion powder, oregano, black pepper, salt and crushed red pepper. Coat chicken thoroughly and marinate for 15–30 minutes. Heat a cast-iron or grill pan over medium-high heat. Cook chicken for about 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F. Rest for 5 minutes before slicing. 2. MAKE THE FETA QUINOA Rinse quinoa thoroughly. Add quinoa and chicken broth to a saucepan and cook according to package directions. Once fluffy, stir in olive oil, lemon juice, garlic powder, parsley, feta and black pepper. 3. ROAST THE VEGETABLES Preheat oven to 425°F. Toss zucchini, bell peppers and red onion with olive oil, garlic powder, oregano, smoked paprika, salt and pepper. Spread onto a baking sheet. Roast for 18–22 minutes, flipping halfway through, until tender with browned edges. 4. MAKE THE CUCUMBER FETA SALAD Combine cucumber, tomatoes, feta and red onion. Add olive oil, lemon juice, oregano, salt and pepper. Toss gently and refrigerate until serving. 5. MAKE THE CREAMY GARLIC HERB SAUCE Combine Greek yogurt, mayo, garlic, lemon juice, olive oil, parsley, dill and garlic powder. Season with salt and black pepper. Mix until smooth and creamy. Refrigerate until serving. 6. BUILD THE PLATE Add a generous scoop of herbed feta quinoa. Top with sliced grilled chicken. Drizzle creamy garlic herb sauce generously over the chicken. Add roasted zucchini, peppers and onions. Add cucumber feta salad. Add a generous scoop of hummus and a few Kalamata olives. Finish with crumbled feta, chopped parsley and fresh lemon. 🔥 MEAL PREP TIP: Store the chicken, quinoa and roasted vegetables together. Keep the cucumber salad, hummus and creamy herb sauce in separate containers. Reheat the hot portion first, then add the cold toppings afterward. 💪 HIGH-PROTEIN: Chicken, Greek yogurt, quinoa, feta and hummus all contribute protein, making this a filling high-protein meal without tasting like typical “diet food.” #mealprepmomma #meek85 #creator #Recipe #foryoupage

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