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@hiema222: #CapCut @ebrahimbakla6 #CapCut المنوفيه دوله 😎😎

هيما علي
هيما علي
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Region: EG
Tuesday 25 August 2026 19:09:29 GMT
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Comments

nada.mohamed6533
Nada Mohamed :
حبيبي وعمري
2026-09-01 21:10:02
1
mostafa.shaban029
Mostafa Shaban :
حبيبي قلبي 🥰🥰🥰
2026-08-26 00:51:29
1
nada.mohamed6533
Nada Mohamed :
حبيبي وعمري
2026-09-01 21:10:02
1
dys6bh8wxbbn
ابراهيم عاشور :
🥰🥰🥰
2026-09-05 00:09:43
1
user520361992019
Fatma Ali :
😍😘😘😘
2026-08-26 08:31:49
1
waledfari01144055317
waledfarid205201144055317 :
🥰🥰🥰
2026-09-03 02:26:46
1
essamghanim12
💥عصام ابو رحيم 💥 :
♥️♥️♥️
2026-08-28 09:37:33
1
user5791532423982
مصطفي علي :
🥰🥰🥰
2026-08-28 19:17:37
1
jmainbts2dvaj3kv
BTS는 도로로가는 길입니다 :
🥰🥰🥰
2026-08-25 19:23:24
1
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A high-protein, low-carb salad with Korean BBQ flavors, perfect for a healthy and delicious meal. Ingredients: - 2 lb chicken - Drizzle of avocado oil - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp sweet paprika - 1/4 tsp cayenne pepper - Chili flakes to taste - 2 tbsp gochujang - 2 tbsp rice vinegar - Juice of 1 lime - 1 tsp toasted sesame oil - 1 tbsp soy sauce or coconut aminos - 1/3 cup Greek yogurt - 2 tbsp mayo - 1 tsp regular or low sugar honey (optional) - 2–3 Persian cucumbers - 3 scallions - Fresh cilantro (2-4 tbsp or more as desired) - Toasted sesame seeds - Crushed peanuts or cashews Instructions: 1. Preheat the oven to 400°F (200°C). 2. Mix the chicken with avocado oil, garlic powder, onion powder, sweet paprika, cayenne pepper, and chili flakes. Bake for 36-40 minutes or use rotisserie/leftover chicken. 3. While the chicken bakes, prepare the sauce. In a food processor or bowl, mix gochujang, rice vinegar, lime juice, toasted sesame oil, soy sauce or coconut aminos, Greek yogurt, mayo, and honey. Blend until smooth. 4. Finely dice the Persian cucumbers and scallions, and chop the cilantro. 5. Once the chicken is cooked and cooled, shred or chop it. Combine it with the sauce, cucumbers, scallions, and cilantro. 6. Top the salad with toasted sesame seeds and crushed peanuts or cashews for crunch. 7. Serve on its own, over lettuce, in a wrap, or with low-carb crackers. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A high-protein, low-carb salad with Korean BBQ flavors, perfect for a healthy and delicious meal. Ingredients: - 2 lb chicken - Drizzle of avocado oil - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp sweet paprika - 1/4 tsp cayenne pepper - Chili flakes to taste - 2 tbsp gochujang - 2 tbsp rice vinegar - Juice of 1 lime - 1 tsp toasted sesame oil - 1 tbsp soy sauce or coconut aminos - 1/3 cup Greek yogurt - 2 tbsp mayo - 1 tsp regular or low sugar honey (optional) - 2–3 Persian cucumbers - 3 scallions - Fresh cilantro (2-4 tbsp or more as desired) - Toasted sesame seeds - Crushed peanuts or cashews Instructions: 1. Preheat the oven to 400°F (200°C). 2. Mix the chicken with avocado oil, garlic powder, onion powder, sweet paprika, cayenne pepper, and chili flakes. Bake for 36-40 minutes or use rotisserie/leftover chicken. 3. While the chicken bakes, prepare the sauce. In a food processor or bowl, mix gochujang, rice vinegar, lime juice, toasted sesame oil, soy sauce or coconut aminos, Greek yogurt, mayo, and honey. Blend until smooth. 4. Finely dice the Persian cucumbers and scallions, and chop the cilantro. 5. Once the chicken is cooked and cooled, shred or chop it. Combine it with the sauce, cucumbers, scallions, and cilantro. 6. Top the salad with toasted sesame seeds and crushed peanuts or cashews for crunch. 7. Serve on its own, over lettuce, in a wrap, or with low-carb crackers. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
الشيخ محمد أيوب
الشيخ محمد أيوب

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