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@kyangbeauty06: Viên sủi bảo quản hoa tươi #viensuiduonghoa #viensuibaoquanhoatuoi #xuhuong

KYang Beauty
KYang Beauty
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Tuesday 01 September 2026 08:51:25 GMT
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🌯🥑 Loaded Chicken Burrito Bowl with Black Beans, Rice & Fresh Avocado Tender, smoky chicken, fluffy cilantro rice, seasoned black beans, sautéed peppers, and fresh avocado come together in this loaded burrito bowl. Every bite brings a delicious mix of savory, cheesy, and zesty flavors! 📝 Ingredients: For the Seasoned Chicken: - 1 lb boneless, skinless chicken breasts - 1½ tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon ground cumin - ½ teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon salt - ¼ teaspoon black pepper - 1 tablespoon fresh lime juice For the Cilantro Lime Rice: - 1 cup uncooked white rice - 2 cups water, or according to package directions - 1 tablespoon butter - 2 tablespoons fresh cilantro, chopped - 1 tablespoon fresh lime juice - ¼ teaspoon salt For the Black Beans: - 1 can (15 oz) black beans, drained and rinsed - 1 teaspoon olive oil - ½ teaspoon cumin - ¼ teaspoon garlic powder - Salt and pepper, to taste For the Sautéed Peppers & Onions: - 1 green bell pepper, sliced - ½ red onion, thinly sliced - 1 tablespoon olive oil - ½ teaspoon smoked paprika - Salt and black pepper, to taste For the Corn Salsa: - ¾ cup sweet corn kernels - 1 medium tomato, diced - 2 tablespoons finely chopped red onion - 1 tablespoon lime juice - 1 tablespoon chopped cilantro - Salt, to taste For the Toppings: - 1 ripe avocado, diced - ½ cup shredded Monterey Jack or Mexican-blend cheese - Fresh lime wedges, optional 🍽️ How to Make It: 1️⃣ Prepare the Cilantro Lime Rice Rinse the white rice under cold water until the water runs mostly clear. Add it to a saucepan with water, butter, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15–18 minutes, or according to package directions. Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork, then stir in fresh cilantro and lime juice for a bright, refreshing finish. 2️⃣ Cook the Smoky Chicken Rub the chicken breasts with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness, until golden brown with slightly charred edges and an internal temperature of 165°F. Let the chicken rest for 5 minutes, then chop or shred it into bite-sized pieces. Drizzle with fresh lime juice and toss gently to coat. 3️⃣ Sauté the Peppers and Season the Beans Heat olive oil in a skillet over medium-high heat. Add the sliced green bell pepper and red onion. Sprinkle with smoked paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender with lightly caramelized edges. In a separate saucepan, warm the black beans with olive oil, cumin, garlic powder, salt, and pepper. Cook for 4–5 minutes, adding a splash of water if needed. 4️⃣ Make the Fresh Corn Salsa and Avocado In a small bowl, combine the sweet corn, diced tomato, chopped red onion, lime juice, cilantro, and a pinch of salt. Toss until everything is evenly mixed. Dice the avocado just before serving and squeeze a little lime juice over it to keep it fresh and green. 5️⃣ Build Your Loaded Burrito Bowls Divide the warm cilantro lime rice between serving bowls. Sprinkle shredded cheese over the rice so it softens slightly from the heat. Arrange the smoky chicken, seasoned black beans, and sautéed peppers and onions in separate sections. Add a generous scoop of corn salsa and diced avocado. Finish with extra lime juice if desired, and serve while the chicken and rice are warm. ⏱️ Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes 🍽️ Servings: 4 🔥 Calories: ~740 per serving | Protein: ~47g per serving
🌯🥑 Loaded Chicken Burrito Bowl with Black Beans, Rice & Fresh Avocado Tender, smoky chicken, fluffy cilantro rice, seasoned black beans, sautéed peppers, and fresh avocado come together in this loaded burrito bowl. Every bite brings a delicious mix of savory, cheesy, and zesty flavors! 📝 Ingredients: For the Seasoned Chicken: - 1 lb boneless, skinless chicken breasts - 1½ tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon ground cumin - ½ teaspoon garlic powder - ½ teaspoon onion powder - ½ teaspoon salt - ¼ teaspoon black pepper - 1 tablespoon fresh lime juice For the Cilantro Lime Rice: - 1 cup uncooked white rice - 2 cups water, or according to package directions - 1 tablespoon butter - 2 tablespoons fresh cilantro, chopped - 1 tablespoon fresh lime juice - ¼ teaspoon salt For the Black Beans: - 1 can (15 oz) black beans, drained and rinsed - 1 teaspoon olive oil - ½ teaspoon cumin - ¼ teaspoon garlic powder - Salt and pepper, to taste For the Sautéed Peppers & Onions: - 1 green bell pepper, sliced - ½ red onion, thinly sliced - 1 tablespoon olive oil - ½ teaspoon smoked paprika - Salt and black pepper, to taste For the Corn Salsa: - ¾ cup sweet corn kernels - 1 medium tomato, diced - 2 tablespoons finely chopped red onion - 1 tablespoon lime juice - 1 tablespoon chopped cilantro - Salt, to taste For the Toppings: - 1 ripe avocado, diced - ½ cup shredded Monterey Jack or Mexican-blend cheese - Fresh lime wedges, optional 🍽️ How to Make It: 1️⃣ Prepare the Cilantro Lime Rice Rinse the white rice under cold water until the water runs mostly clear. Add it to a saucepan with water, butter, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for 15–18 minutes, or according to package directions. Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork, then stir in fresh cilantro and lime juice for a bright, refreshing finish. 2️⃣ Cook the Smoky Chicken Rub the chicken breasts with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness, until golden brown with slightly charred edges and an internal temperature of 165°F. Let the chicken rest for 5 minutes, then chop or shred it into bite-sized pieces. Drizzle with fresh lime juice and toss gently to coat. 3️⃣ Sauté the Peppers and Season the Beans Heat olive oil in a skillet over medium-high heat. Add the sliced green bell pepper and red onion. Sprinkle with smoked paprika, salt, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender with lightly caramelized edges. In a separate saucepan, warm the black beans with olive oil, cumin, garlic powder, salt, and pepper. Cook for 4–5 minutes, adding a splash of water if needed. 4️⃣ Make the Fresh Corn Salsa and Avocado In a small bowl, combine the sweet corn, diced tomato, chopped red onion, lime juice, cilantro, and a pinch of salt. Toss until everything is evenly mixed. Dice the avocado just before serving and squeeze a little lime juice over it to keep it fresh and green. 5️⃣ Build Your Loaded Burrito Bowls Divide the warm cilantro lime rice between serving bowls. Sprinkle shredded cheese over the rice so it softens slightly from the heat. Arrange the smoky chicken, seasoned black beans, and sautéed peppers and onions in separate sections. Add a generous scoop of corn salsa and diced avocado. Finish with extra lime juice if desired, and serve while the chicken and rice are warm. ⏱️ Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes 🍽️ Servings: 4 🔥 Calories: ~740 per serving | Protein: ~47g per serving
ادخل البايو، يمكن تلقى فيه باب خير لك ♥️
ادخل البايو، يمكن تلقى فيه باب خير لك ♥️
trust the process intinya😭🥹🫶🏻 #fyp #diet #lostweight #dietjourney #tipsdiet
trust the process intinya😭🥹🫶🏻 #fyp #diet #lostweight #dietjourney #tipsdiet
no caption❤️‍🩹🍁 . #sadlife #foryou #100kviews #fyb #follow
no caption❤️‍🩹🍁 . #sadlife #foryou #100kviews #fyb #follow




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