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@tan.tan.lam.vuon: Thúi um nhe 😆😆 #gardener #plantslover #yeucay #xuongrongnohoa

Tan Tan
Tan Tan
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Region: VN
Sunday 04 October 2026 12:55:15 GMT
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maedeplantas266
Mãe de plantas :
wow
2026-10-05 01:52:47
1
hoadua88
Hoa Dừa :
hoa gì lạ quá
2026-10-05 02:15:01
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!
#iphone #iphongcese
#iphone #iphongcese
Whats for lunch
Whats for lunch


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