@vietnlqh1hz: Váy Ba Lỗ Nữ liền thân cúc đồng #outfitnu #viral #phoidonu #đầm_xinh #đầm

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Tuesday 20 October 2026 13:00:21 GMT

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hoangviettim796 :

🥰🥰🥰tặng em 20/10❤️❤️❤️

2026-10-20 13:05:35

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STICKY CHIPOTLE LIME CHICKEN RICE BOWL 🔥😍 Macros (serves 4) • 560kcal • 39 P • 65g C • 15g F Chicken • 650g skinless chicken thighs • ½ tbsp olive oil • 1.5 tbsp chipotle in adobo • 2 tsp @Mingle Seasoning taco spice mix • 1 tsp garlic powder + ½ tsp salt • 1.5 tbsp honey • 1 heaped tsp lime zest + 2 tbsp lime juice Rice • 4 cups cooked white rice • ½ cup coriander, chopped • 2 tsp lime zest Charred Street Corn Salad • 3 small corn cobs + 2 tsp taco seasoning • 1 small red pepper, finely diced • ½ red onion, finely diced • ⅓ cup coriander, chopped • 1 jalapeño deseeded and finely diced • 2 tbsp lime juice + 1 tsp salt Guacamole • 1 large ripe avocado, mashed • 1 Roma tomato, finely diced • ¼ cup red onion, finely diced • 3 tbsp coriander, chopped • 1.5 tbsp lime juice • ½ tsp each salt and garlic powder Garnish • Pickled onions and fresh coriander Method 1. Marinate chicken: In a bowl, combine the oil, chipotle in adobo, taco seasoning, garlic powder, honey, lime juice, lime zest and salt. Mix. Add chicken thighs and toss until well coated. Marinate for at least 30 mins. 2. Make corn salad: Remove husks from corn. Lightly spray with olive oil and season with the taco seasoning. Heat a large pan over medium-high heat and cook the corn, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Once cool enough, slice the kernels from the cobs and add to a bowl with the red pepper, red onion, coriander, jalapeño, lime juice and salt. Toss to combine. Taste and season. 3. Cook chicken: Preheat air fryer to 200°C for 5 minutes. Arrange chicken in a single layer, pouring over all marinade, and cook for 7-8 minutes, flip and cook for another 6 minutes, until caramelised and cooked through. Rest for 5 minutes before slicing. Alternatively, cook in a lightly oiled frying pan over medium-high heat for 4–5 mins per side until cooked through and nicely charred. 4. Make guacamole: Mash avocado until mostly smooth, then fold through the tomato, onion, coriander, garlic powder, lime juice and salt. Taste and season. 5. Prepare rice: Toss the cooked rice with the chopped coriander and lime zest until well combined. Assemble: Divide rice between four bowls. Top with the sliced chicken, corn salad and the guacamole. Finish with pickled onions and fresh coriander.

STICKY CHIPOTLE LIME CHICKEN RICE BOWL 🔥😍 Macros (serves 4) • 560kcal • 39 P • 65g C • 15g F Chicken • 650g skinless chicken thighs • ½ tbsp olive oil • 1.5 tbsp chipotle in adobo • 2 tsp @Mingle Seasoning taco spice mix • 1 tsp garlic powder + ½ tsp salt • 1.5 tbsp honey • 1 heaped tsp lime zest + 2 tbsp lime juice Rice • 4 cups cooked white rice • ½ cup coriander, chopped • 2 tsp lime zest Charred Street Corn Salad • 3 small corn cobs + 2 tsp taco seasoning • 1 small red pepper, finely diced • ½ red onion, finely diced • ⅓ cup coriander, chopped • 1 jalapeño deseeded and finely diced • 2 tbsp lime juice + 1 tsp salt Guacamole • 1 large ripe avocado, mashed • 1 Roma tomato, finely diced • ¼ cup red onion, finely diced • 3 tbsp coriander, chopped • 1.5 tbsp lime juice • ½ tsp each salt and garlic powder Garnish • Pickled onions and fresh coriander Method 1. Marinate chicken: In a bowl, combine the oil, chipotle in adobo, taco seasoning, garlic powder, honey, lime juice, lime zest and salt. Mix. Add chicken thighs and toss until well coated. Marinate for at least 30 mins. 2. Make corn salad: Remove husks from corn. Lightly spray with olive oil and season with the taco seasoning. Heat a large pan over medium-high heat and cook the corn, turning occasionally, for 8–12 minutes, or until tender and lightly charred. Once cool enough, slice the kernels from the cobs and add to a bowl with the red pepper, red onion, coriander, jalapeño, lime juice and salt. Toss to combine. Taste and season. 3. Cook chicken: Preheat air fryer to 200°C for 5 minutes. Arrange chicken in a single layer, pouring over all marinade, and cook for 7-8 minutes, flip and cook for another 6 minutes, until caramelised and cooked through. Rest for 5 minutes before slicing. Alternatively, cook in a lightly oiled frying pan over medium-high heat for 4–5 mins per side until cooked through and nicely charred. 4. Make guacamole: Mash avocado until mostly smooth, then fold through the tomato, onion, coriander, garlic powder, lime juice and salt. Taste and season. 5. Prepare rice: Toss the cooked rice with the chopped coriander and lime zest until well combined. Assemble: Divide rice between four bowls. Top with the sliced chicken, corn salad and the guacamole. Finish with pickled onions and fresh coriander.

#CapCut #schweiz #💔⚰️1 #💔✋🏽

#CapCut #schweiz #💔⚰️1 #💔✋🏽

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