41 Quick Instant Pot Meal Prep Ideas

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Instant Pot Chicken Bowls

Instant Pot Chicken Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb (450 g) chicken breast or thighs, diced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup bell pepper, diced
  • Salt and pepper to taste
  • Optional toppings: lime wedges, cilantro

Instructions

  1. 1. Turn Instant Pot to Sauté and heat oil; sauté onion and garlic until translucent.
  2. 2. Add chicken and spices; cook 2–3 minutes until lightly browned.
  3. 3. Stir in rice and broth; scrape any browned bits from the bottom.
  4. 4. Seal lid and cook on High Pressure for 6 minutes; quick-release the pressure.
  5. 5. Fluff the rice, fold in bell peppers, and season to taste.
  6. 6. Ladle into four bowls and garnish with lime and cilantro if desired.

2. Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb (450 g) chicken thighs, bone-in or boneless, cut into bite-sized pieces
  • 1/3 cup honey
  • 1/3 cup soy sauce (low-sodium)
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1/4 cup water
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
  • 2 cups cooked white rice
  • Optional: sliced green onions and sesame seeds for garnish

Instructions

  1. 1. In the Instant Pot, combine honey, soy sauce, garlic, ginger, rice vinegar, and water. Add chicken and toss to coat.
  2. 2. Seal the lid and cook on High Pressure for 6 minutes; quick release.
  3. 3. Remove chicken to a plate; switch to Sauté and stir in cornstarch slurry to thicken the sauce.
  4. 4. Return chicken to the pot and toss to coat with the glossy sauce. Simmer 1–2 minutes until thickened.
  5. 5. Serve the chicken and sauce over cooked rice, garnished with green onions and sesame seeds if desired.

3. Spicy Instant Pot Chicken

Spicy Instant Pot Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup crushed tomatoes
  • 2 tablespoons chili paste or sriracha
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

Instructions

  1. 1. Season the chicken pieces with salt and pepper.
  2. 2. Turn Instant Pot to Sauté and heat the oil; brown the chicken in batches for 3–4 minutes and transfer to a plate.
  3. 3. Add onion and garlic to the pot and sauté 2 minutes until translucent.
  4. 4. Return the chicken to the pot; stir in chicken broth, crushed tomatoes, chili paste, paprika, and cumin.
  5. 5. Seal the lid and cook on high pressure for 8 minutes.
  6. 6. Naturally release for 5 minutes, then quick-release the remaining pressure.
  7. 7. Stir the sauce, adjust seasoning if needed, and cook a minute more to blend flavors if desired.
  8. 8. Serve hot over rice, with tortillas, or alongside vegetables.

4. Instant Pot Chicken Yakitori Meal Prep

Instant Pot Chicken Yakitori Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.25 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons granulated sugar or honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar (optional)
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (for glaze)
  • Sesame seeds and sliced green onions for garnish (optional)

Instructions

  1. 1. In a bowl, whisk soy sauce, mirin, sugar, ginger, garlic, and rice vinegar to make a glaze.
  2. 2. Toss the chicken with the glaze and marinate for 15–20 minutes if possible.
  3. 3. Set the Instant Pot to Sauté and lightly oil the insert; brown the chicken pieces for 2–3 minutes.
  4. 4. Add any remaining glaze and 1/4 cup water; secure the lid and cook on high pressure for 5 minutes.
  5. 5. Quick release, then stir in the cornstarch slurry and simmer on Sauté until glossy and thickened.
  6. 6. Remove from heat and cool slightly; garnish with sesame seeds and green onions if desired.
  7. 7. Pack for meal prep or serve with rice or steamed vegetables.

5. InstantPot Enchilada Rice Bowl

InstantPot Enchilada Rice Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 cup long-grain white rice, rinsed
  • 1 1/4 cups chicken broth
  • 1 cup enchilada sauce
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

  1. 1. Rinse the rice and set aside.
  2. 2. To the Instant Pot, add rice, chicken broth, enchilada sauce, chicken pieces, black beans, corn, and spices; stir to combine.
  3. 3. Seal the lid and cook on high pressure for 6 minutes.
  4. 4. Let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  5. 5. Fluff the mixture and check seasoning, adjusting salt if needed.
  6. 6. Serve with toppings such as cheese, cilantro, or avocado as desired.

6. Easy Instant Pot Chuck Roast

Easy Instant Pot Chuck Roast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2.5 lb beef chuck roast, trimmed
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 medium onion, quartered
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/4 cup tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 carrots, cut into chunks
  • 2 medium potatoes, cut into chunks
  • Optional: 1 bay leaf

Instructions

  1. 1. Season the roast with salt and pepper.
  2. 2. Set the Instant Pot to Sauté and brown the roast in olive oil on all sides; remove and set aside.
  3. 3. Add onion and garlic to the pot and sauté for 2–3 minutes.
  4. 4. Return the roast to the pot; stir in beef broth, tomato paste, thyme, paprika, and bay leaf if using.
  5. 5. Add carrots and potatoes around the roast.
  6. 6. Seal the lid and cook on high pressure for 50–60 minutes depending on roast size.
  7. 7. Allow natural release for 15 minutes, then quick release remaining pressure.
  8. 8. Remove roast, slice or shred, and simmer the sauce on Sauté to reduce if desired.

7. Instant Pot Crack Chicken

Instant Pot Crack Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb boneless skinless chicken breasts or thighs
  • 1 cup chicken broth
  • 8 oz cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1 tablespoon ranch seasoning mix
  • Salt to taste
  • Optional garnish: chopped parsley

Instructions

  1. 1. Place chicken and broth in the Instant Pot and season lightly with salt.
  2. 2. Cook on high pressure for 10 minutes, then perform a quick release.
  3. 3. Stir in cream cheese until melted and smooth.
  4. 4. Add shredded cheddar and crumbled bacon; stir until cheese is melted and sauce is glossy.
  5. 5. Stir in ranch seasoning and adjust salt as needed.
  6. 6. Serve with vegetables, over cauliflower rice, or with crusty bread.

8. Instant Pot Chicken Peanut Satay

Instant Pot Chicken Peanut Satay is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb chicken thighs or breasts, cut into strips
  • 1/2 cup creamy peanut butter
  • 1/3 cup coconut milk
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon lime juice
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 tablespoon neutral oil for sauté
  • Optional: chili flakes to taste
  • Rice or noodles to serve

Instructions

  1. 1. Heat the Instant Pot on Sauté with oil and brown the chicken strips for 2–3 minutes.
  2. 2. Add peanut butter, coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and broth; stir to combine.
  3. 3. Lock the lid and cook on high pressure for 6 minutes.
  4. 4. Quick release the pressure and whisk the sauce until smooth; simmer on Sauté if it needs thickening.
  5. 5. Serve the satay over rice or noodles and garnish as desired.

9. Instant Pot Carnitas

Instant Pot Carnitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2.5 lb pork shoulder (trimmed, cut into large chunks)
  • Kosher salt to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 1 orange, juiced (reserve rind)
  • 1 lime, juiced
  • 1/2 cup chicken broth
  • Optional: bay leaf

Instructions

  1. 1. Toss the pork with salt, cumin, and oregano.
  2. 2. Sauté in the Instant Pot until lightly browned on all sides; remove and set aside.
  3. 3. Add garlic to the pot and sauté 1 minute.
  4. 4. Return pork to the pot; add orange juice, lime juice, broth, and bay leaf if using.
  5. 5. Seal the lid and cook on high pressure for 60 minutes.
  6. 6. Natural release for 15 minutes, then quick release.
  7. 7. Shred the meat; optional: spread on a sheet and broil 5–7 minutes to crisp edges.
  8. 8. Serve in tortillas, bowls, or with rice.

10. Instant Pot Fajitas

Instant Pot Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb chicken breast, sliced into thin strips
  • 2 tablespoons olive oil or neutral oil
  • 2 bell peppers (red and green), sliced
  • 1 onion, sliced
  • 2 tablespoons fajita seasoning
  • 1/2 cup chicken broth
  • 1 tablespoon lime juice
  • Salt to taste
  • Tortillas and toppings for serving (optional)

Instructions

  1. 1. Set the Instant Pot to Sauté and cook the peppers and onions in a little oil until softened; remove and set aside.
  2. 2. Add chicken strips and cook until lightly browned.
  3. 3. Return peppers and onions to the pot; sprinkle fajita seasoning and toss to coat.
  4. 4. Pour in chicken broth and lime juice; stir to combine.
  5. 5. Seal the lid and cook on high pressure for 3 minutes.
  6. 6. Quick release and stir the mixture; adjust salt as needed.
  7. 7. Serve with warm tortillas and desired toppings.

11. Instant Pot No-Fail Buffalo Chicken Meatballs

Instant Pot No-Fail Buffalo Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb ground chicken
  • 3/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/2 cup buffalo sauce
  • 2 tablespoons butter, melted
  • Blue cheese crumbles or ranch for serving (optional)

Instructions

  1. 1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, onion powder, paprika, and chili powder.
  2. 2. Form into meatballs about 1.5 inches in diameter.
  3. 3. Use the Instant Pot to sauté and brown the meatballs on all sides in batches; remove.
  4. 4. Return all meatballs to the pot and whisk buffalo sauce with melted butter; pour over meatballs.
  5. 5. Seal and cook on high pressure for 2 minutes, then quick release.
  6. 6. Stir to coat meatballs in the sauce and simmer a minute if needed.
  7. 7. Serve with celery sticks and blue cheese or ranch if desired.

12. Kung Pao Chicken

Kung Pao Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb boneless skinless chicken breast, diced
  • 2 tablespoons vegetable oil
  • 1/2 cup roasted peanuts
  • 1 red bell pepper, diced
  • 2–3 dried red chilies (optional, to taste)
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar or honey
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)
  • 2 green onions, sliced

Instructions

  1. 1. Set the Instant Pot to Sauté and brown the chicken in oil until lightly seared.
  2. 2. Add garlic and ginger; sauté 1 minute.
  3. 3. Add bell pepper, chilies (if using), soy sauce, rice vinegar, sugar, and broth; stir to combine.
  4. 4. Cancel Sauté and seal the lid; cook on high pressure for 1 minute.
  5. 5. Quick release and stir in the cornstarch slurry; simmer on Sauté until slightly thickened.
  6. 6. Stir in roasted peanuts and green onions; adjust seasoning as needed.
  7. 7. Serve over rice.

13. Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 boneless, skinless chicken breasts (about 1.5-2 lb / 680-900 g total)
  • 1 cup salsa verde (green salsa)
  • 1/2 cup chicken broth
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • 1 tablespoon lime juice (optional)
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. 1. Set the Instant Pot to Sauté and heat a small amount of oil; cook the onion and garlic until translucent.
  2. 2. Add chicken breasts and season with cumin, chili powder, salt, and pepper; sear 1-2 minutes per side.
  3. 3. Pour in salsa verde and chicken broth to create the cooking liquid.
  4. 4. Seal the lid, vent to sealing, and cook on High Pressure for 8 minutes; allow natural release for 10 minutes, then quick release any remaining pressure.
  5. 5. Remove chicken and shred; return to pot and stir in lime juice if using.
  6. 6. Serve with cilantro sprinkled on top or as a filling for bowls or tacos.

14. Instant Pot Burrito Bowl

Instant Pot Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (frozen or thawed)
  • 1 cup salsa or pico de gallo
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon lime juice
  • Optional toppings: shredded cheese, avocado, chopped cilantro, lime wedges

Instructions

  1. 1. Rinse the rice and place it in the Instant Pot with the chicken broth.
  2. 2. Layer the chicken pieces on top and sprinkle with chili powder, cumin, garlic powder, onion powder, and salt.
  3. 3. Add black beans, corn, and salsa to the pot.
  4. 4. Seal the lid and cook on High Pressure for 8 minutes; natural release for 10 minutes, then quick release.
  5. 5. Fluff the rice, then fold in the lime juice and heat through.
  6. 6. Spoon into bowls and top with your favorite toppings.

15. Instant Pot Egg Bites

Instant Pot Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 8 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped spinach
  • 1/4 cup diced red bell pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon water

Instructions

  1. 1. Whisk eggs with cottage cheese, salt, pepper, and water until smooth.
  2. 2. Stir in chopped spinach and red bell pepper.
  3. 3. Lightly spray 6–8 silicone egg bite molds with nonstick spray and fill evenly.
  4. 4. Place the molds on a trivet with 1 cup water in the Instant Pot.
  5. 5. Seal the lid and cook on High Pressure for 8 minutes, then natural release for 5 minutes, followed by quick release.
  6. 6. Let bites cool briefly before removing from molds and serving.

16. Honey Garlic Chicken

Honey Garlic Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 boneless, skinless chicken thighs (about 1.4 lb / 640 g)
  • 1/4 cup honey
  • 3–4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch (optional, for thickening)
  • 1 tablespoon water (to make slurry)
  • 1 tablespoon sesame seeds (optional)
  • 1 teaspoon sesame oil (optional)

Instructions

  1. 1. Season the chicken with a pinch of salt and pepper.
  2. 2. In a skillet, heat a small amount of oil and brown the chicken on both sides; remove and set aside.
  3. 3. In the same skillet, whisk together honey, soy sauce, garlic, vinegar, and broth; bring to a simmer.
  4. 4. Return the chicken to the pan and cook until it reaches 165°F (74°C).
  5. 5. If a thicker sauce is desired, whisk the cornstarch with water and stir into the sauce until it thickens.
  6. 6. Return chicken to coat with sauce and garnish with sesame seeds; serve with rice or vegetables.

17. Carnitas

Carnitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 1/2 lb (1.1 kg) pork shoulder, cut into 2-inch chunks
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup orange juice
  • 1/4 cup lime juice
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (or water)

Instructions

  1. 1. Mix cumin, chili powder, garlic powder, salt, and pepper; rub over pork chunks.
  2. 2. Use a heavy pot or Instant Pot; brown pork on all sides to caramelize.
  3. 3. Add onion, garlic, orange juice, lime juice, and broth; stir to combine.
  4. 4. Pressure cook (if using Instant Pot) on High for 50 minutes, then natural release; or simmer on the stove until pork is tender.
  5. 5. Shred the meat and spread on a sheet; broil for 5–7 minutes to crisp edges.
  6. 6. Serve with tortillas, salsa, and toppings as desired.

18. Instant Pot Steak and Mushrooms

Instant Pot Steak and Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 1/2 lb (680 g) flank steak, sliced into thin strips
  • 8 oz (225 g) mushrooms, sliced
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup heavy cream or sour cream
  • 2 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • Fresh thyme or parsley for garnish (optional)

Instructions

  1. 1. Season steak with salt and pepper; set Instant Pot to Sauté and melt 1 tablespoon butter, then brown steak in batches; remove.
  2. 2. Add remaining butter and sauté onions and mushrooms until browned.
  3. 3. Return steak to pot; add garlic, beef broth, and Worcestershire; stir to combine.
  4. 4. Seal and cook on High Pressure for 6 minutes; natural release for 10 minutes.
  5. 5. Stir in cream; simmer to thicken; season to taste.
  6. 6. Garnish with herbs and serve over mashed potatoes, noodles, or with steamed vegetables.

19. Quinoa Burrito Bowl

Quinoa Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 1/2 cups quinoa, rinsed
  • 3 cups vegetable broth (or water)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Optional toppings: diced avocado, chopped cilantro, lime wedges, shredded cheese

Instructions

  1. 1. Rinse quinoa and add to the Instant Pot with vegetable broth.
  2. 2. Seal and cook on High Pressure for 1 minute; natural release for 10 minutes, then quick release.
  3. 3. Fluff quinoa and fold in black beans, corn, salsa, and spices; taste and adjust salt.
  4. 4. Serve in bowls with your preferred toppings.

20. Pulled Pork

Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 1/2-3 lb pork shoulder (aka butt), trimmed
  • 1 cup BBQ sauce (your favorite)
  • 1/2 cup chicken broth
  • 1 onion, sliced
  • 1 tablespoon brown sugar (optional)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. 1. Season pork with salt, pepper, and paprika.
  2. 2. Sauté onion in a heavy pot and brown the pork on all sides.
  3. 3. Add broth, brown sugar, and BBQ sauce; stir to combine.
  4. 4. Pressure cook on High for 60 minutes; natural release for 15 minutes.
  5. 5. Shred the pork and toss with any remaining sauce.
  6. 6. Serve on buns or with sides such as coleslaw.

21. Spicy Chicken

Spicy Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon sriracha (adjust to heat preference)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1/4 cup chicken broth
  • Salt and pepper to taste
  • Optional: sliced scallions for garnish

Instructions

  1. 1. Season chicken with salt and pepper.
  2. 2. Heat olive oil in a skillet over medium-high heat and sear chicken until browned; remove.
  3. 3. In the same pan, stir in garlic, sriracha, soy sauce, honey, and broth; simmer to blend flavors.
  4. 4. Return chicken to the pan and simmer until cooked through and sauce thickens.
  5. 5. Garnish with scallions and serve with rice or vegetables.

22. Keto Orange Chicken

Keto Orange Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1/2 cup orange juice (unsweetened)
  • 2 tablespoons soy sauce (tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon orange zest
  • 2 tablespoons erythritol or other keto sweetener
  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon xanthan gum (optional, for thickening)
  • 1 tablespoon avocado oil or olive oil

Instructions

  1. 1. Cut chicken into bite-sized pieces and season lightly with salt and pepper.
  2. 2. Sauté chicken in oil until browned; remove from pan.
  3. 3. In a small bowl, whisk together orange juice, soy sauce, vinegar, orange zest, sweetener, ginger, and garlic.
  4. 4. Return chicken to the pan and simmer with sauce until it thickens.
  5. 5. If using xanthan gum, whisk a small amount into the sauce to emulsify and thicken.
  6. 6. Serve hot with cauliflower rice or steamed vegetables.

23. Salsa Shredded Chicken Meal Prep

Salsa Shredded Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb boneless, skinless chicken breasts (680 g)
  • 1 cup salsa (240 ml)
  • 2 cups cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 1 small red bell pepper, diced
  • 1 small red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Optional: fresh cilantro and lime wedges for serving

Instructions

  1. 1. Season the chicken with a pinch of salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the chicken for 3–4 minutes per side until browned. Remove and set aside.
  2. 2. In the same skillet, add the remaining tablespoon of olive oil and sauté the red onion and bell pepper for 4–5 minutes until softened.
  3. 3. Stir in the garlic powder, cumin, chili powder, and paprika; cook for 30 seconds until fragrant.
  4. 4. Return the chicken to the skillet, add the salsa and 1/2 cup water; simmer for 12–15 minutes until the chicken is cooked through and tender. Shred the chicken with two forks.
  5. 5. Return the shredded chicken to the sauce and stir in black beans and corn; cook for 3–4 minutes to heat through.
  6. 6. Remove from heat and fold in the cooked quinoa; adjust salt and pepper to taste.
  7. 7. Divide into meal prep containers. Serve with chopped cilantro and lime wedges if desired.

24. Egg Roll in a Bowl

Egg Roll in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb ground turkey
  • 4 cups shredded cabbage (green and/or purple)
  • 1 cup shredded carrot
  • 1 cup diced green bell pepper
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 teaspoons neutral oil for cooking
  • Salt and pepper to taste
  • Green onions, sliced for serving (optional)

Instructions

  1. 1. Heat 1 teaspoon oil in a large skillet over medium heat; crumble turkey and cook until browned, about 6–8 minutes; season with salt and pepper.
  2. 2. Add the cabbage, carrots, and bell pepper; cook 4–6 minutes until vegetables are tender-crisp.
  3. 3. Stir in garlic and ginger; cook 1 minute until fragrant.
  4. 4. Pour in soy sauce, rice vinegar, and sesame oil; toss to coat and simmer 2–3 minutes to blend flavors.
  5. 5. Remove from heat; sprinkle with green onions if using.
  6. 6. Serve in bowls; add extra toppings like sriracha or hot sauce if desired.

25. Healthy Chicken Burrito Bowls

Healthy Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.25 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 cup dry brown rice (yields about 3 cups cooked)
  • 2 cups water or chicken broth (for cooking rice)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup chunky salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup chopped romaine lettuce
  • Optional toppings: shredded cheese, avocado, cilantro, lime wedges

Instructions

  1. 1. Cook brown rice according to package instructions; set aside.
  2. 2. Toss chicken with cumin, chili powder, and garlic powder; heat a drizzle of oil in a skillet and cook until browned and cooked through, about 6–8 minutes.
  3. 3. Add beans and corn; cook until heated through and season with salt and pepper.
  4. 4. Build bowls with rice as base, then chicken-bean mixture, and lettuce. Top with salsa and any optional toppings.
  5. 5. Squeeze fresh lime juice over bowls before serving.

26. Instant Pot Seitan

Instant Pot Seitan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 cup vital wheat gluten
  • 2 tablespoons nutritional yeast
  • 1/2 cup water or vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Optional: 1/4 teaspoon black pepper

Instructions

  1. 1. In a bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, onion powder, paprika, and salt.
  2. 2. In a separate bowl, whisk water, soy sauce, and olive oil until combined.
  3. 3. Stir the wet mixture into the dry mixture to form a dough; knead for 1–2 minutes until smooth.
  4. 4. Shape the dough into a compact loaf. Wrap loosely in parchment or foil.
  5. 5. Place a steamer rack inside the Instant Pot and add 1 cup water. Set the wrapped seitan on the rack.
  6. 6. Pressure cook on high for 6–8 minutes, then allow natural release for 10 minutes. Slice and sear in a skillet if desired to brown.
  7. 7. Let cool slightly before portioning into four servings.

27. Chicken Tacos

Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb boneless skinless chicken thighs
  • 2 tablespoons taco seasoning
  • 1/2 cup salsa
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomato
  • 1/2 cup shredded cheese
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges
  • Optional toppings: sour cream, sliced avocado

Instructions

  1. 1. Toss chicken with taco seasoning; heat a tablespoon oil in a skillet and cook until browned and cooked through, about 6–8 minutes. Shred with forks.
  2. 2. Warm tortillas in a dry skillet or microwave.
  3. 3. Build tacos by adding chicken, lettuce, tomato, cheese, and cilantro.
  4. 4. Squeeze lime over each taco and serve with optional toppings.

28. Butter Chicken

Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb chicken breast or thighs, cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (adjust to heat)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream or coconut milk
  • Salt to taste
  • Fresh cilantro for garnish
  • Optional: lemon juice for brightness

Instructions

  1. 1. In a large skillet, melt butter over medium heat; sauté onion until translucent, about 5 minutes.
  2. 2. Add garlic and spices; cook 30 seconds until fragrant.
  3. 3. Stir in crushed tomatoes; simmer 8–10 minutes to thicken slightly.
  4. 4. Add chicken pieces; simmer 12–15 minutes until cooked through.
  5. 5. Stir in cream; simmer 2–3 minutes until sauce is creamy; season with salt.
  6. 6. Garnish with cilantro and a squeeze of lemon juice; serve with rice or naan.

29. Red Beans and Rice

Red Beans and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 cups cooked white rice
  • 2 cans (15 oz each) red kidney beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup vegetable or chicken broth
  • Salt and pepper to taste
  • Chopped green onions or parsley for garnish (optional)

Instructions

  1. 1. In a pot, heat olive oil and sauté onion, celery, and bell pepper until softened, about 5–7 minutes.
  2. 2. Add garlic, paprika, and thyme; cook 1 minute until fragrant.
  3. 3. Stir in beans and broth; simmer 10–15 minutes to meld flavors, mashing a few beans for creaminess if desired.
  4. 4. Cook rice according to package instructions; fluff and keep warm.
  5. 5. Serve the bean mixture over rice and season with salt and pepper. Garnish with green onions if desired.

30. Chicken Tinga

Chicken Tinga is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb chicken thighs, boneless and skinless
  • 1 can (14 oz) fire-roasted tomatoes
  • 2 chipotle peppers in adobo sauce, minced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Salt to taste
  • 8 small corn tortillas
  • Optional toppings: diced onion, cilantro, lime wedges

Instructions

  1. 1. In a skillet, sauté onion in a little oil until soft, about 5 minutes.
  2. 2. Add chicken and brown on all sides; add garlic, oregano, and cumin; cook 1 minute.
  3. 3. Stir in fire-roasted tomatoes and minced chipotle peppers; simmer 15–20 minutes until chicken shreds easily.
  4. 4. Shred the chicken in the sauce; simmer another 5 minutes to marry flavors.
  5. 5. Serve on warmed tortillas with optional toppings.

31. Ground Turkey Quinoa Bowls

Ground Turkey Quinoa Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb ground turkey
  • 1 cup quinoa, dry
  • 2 cups water or chicken broth (for cooking quinoa)
  • 1 cup diced bell pepper
  • 1 cup canned corn
  • 1 cup black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup salsa or pico de gallo
  • Optional: chopped cilantro, lime wedges

Instructions

  1. 1. Rinse quinoa and cook in 2 cups water or broth until fluffy, about 12–15 minutes; fluff and set aside.
  2. 2. In a large skillet, cook the ground turkey until browned; crumble as it cooks.
  3. 3. Season turkey with chili powder, cumin, and garlic powder; cook 1–2 minutes to bloom spices.
  4. 4. Add bell pepper, corn, and beans; cook until vegetables are tender and heated through.
  5. 5. Assemble bowls by layering quinoa, turkey mixture, and salsa; garnish with cilantro and lime if desired.

32. Butternut Squash Risotto

Butternut Squash Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 cup arborio rice
  • 2 cups roasted or fresh butternut squash, diced
  • 4 cups vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil or butter
  • 1/2 cup white wine (optional)
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste
  • Fresh sage leaves for garnish (optional)

Instructions

  1. 1. In a saucepan, keep the broth warm over low heat.
  2. 2. In a wide skillet, heat olive oil and sauté onion until translucent, about 3–4 minutes.
  3. 3. Stir in arborio rice and toast 1–2 minutes until edges look translucent.
  4. 4. If using wine, pour in and stir until absorbed.
  5. 5. Begin adding warm broth, one ladle at a time, stirring constantly; wait until each ladle is almost fully absorbed before adding the next; continue 18–20 minutes until rice is creamy and al dente.
  6. 6. Stir in squash and continue cooking 2–3 minutes; stir in butter or extra olive oil, parmesan, and season with salt and pepper.
  7. 7. Serve warm, garnished with sage if desired.

33. Stir Fry

Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 3 cups mixed vegetables (such as broccoli florets, bell pepper strips, and snap peas)
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch (optional, for a quick glaze; whisked with 2 tablespoons water)
  • 4 cups cooked white or brown rice, for serving

Instructions

  1. 1. Prepare all ingredients and have them ready before you start.
  2. 2. Heat the oil in a large wok or skillet over high heat until shimmering.
  3. 3. Add the chicken in a single layer and cook until lightly browned and cooked through, about 4–5 minutes.
  4. 4. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  5. 5. Add the vegetables and cook, stirring frequently, until crisp-tender, 3–5 minutes.
  6. 6. Pour in soy sauce (and oyster sauce if using) and toss to coat the vegetables and chicken.
  7. 7. If you want a glaze, whisk in the cornstarch slurry and cook 1 minute until glossy and thickened.
  8. 8. Remove from heat and drizzle with sesame oil. Serve over the hot rice.

34. Chicken Breast

Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream or coconut cream
  • 1 teaspoon dried thyme
  • 1 tablespoon lemon juice
  • Chopped parsley, for garnish (optional)

Instructions

  1. 1. Pat chicken dry and season both sides with salt and pepper.
  2. 2. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown on both sides, about 4–5 minutes per side.
  3. 3. Add minced garlic and cook until fragrant, about 30 seconds.
  4. 4. Pour in chicken broth to deglaze and scrape up browned bits from the pan.
  5. 5. Stir in cream and thyme; simmer until the sauce thickens and the chicken is cooked through, 5–7 minutes.
  6. 6. Finish with lemon juice and adjust seasoning to taste.
  7. 7. Serve the chicken with the creamy pan sauce, alongside vegetables, rice, or potatoes as desired.

35. Steak Fajitas

Steak Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 lb flank steak, thinly sliced across the grain
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fajita seasoning (or 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, pinch of salt)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 8 small tortillas (flour or corn)
  • Optional toppings: sour cream, lime wedges, chopped cilantro

Instructions

  1. 1. Toss the steak with fajita seasoning until evenly coated.
  2. 2. Heat 1 tablespoon oil in a large skillet over high heat and sear the steak until browned and just cooked, 2–3 minutes per side; remove and set aside.
  3. 3. In the same skillet, add the remaining oil and sauté peppers and onion until crisp-tender, 4–6 minutes.
  4. 4. Return the steak to the pan and toss with the vegetables to reheat and combine flavors, 1–2 minutes.
  5. 5. Serve the steak and vegetables with warm tortillas and desired toppings.

36. Peanut Butter Chicken

Peanut Butter Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 lb chicken thighs or breasts, cut into bite-sized pieces
  • 3 tablespoons creamy peanut butter
  • 1/2 cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups cooked rice

Instructions

  1. 1. Heat a little oil in a skillet over medium heat; sauté garlic and ginger until fragrant.
  2. 2. Add chicken pieces and cook until lightly browned and cooked through, about 6–8 minutes.
  3. 3. Stir in peanut butter, coconut milk, soy sauce, and honey; simmer until the sauce is smooth and slightly thickened, 3–5 minutes.
  4. 4. Add lime juice, sesame oil, and red pepper flakes if using; simmer 1 minute more.
  5. 5. Serve the peanut sauce over hot rice.

37. Pinto Beans

Pinto Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup vegetable broth or water
  • Salt to taste
  • Cilantro for garnish (optional)

Instructions

  1. 1. Warm the oil in a pot over medium heat and sauté onion and garlic until soft.
  2. 2. Add cumin and chili powder; cook until fragrant, about 30 seconds.
  3. 3. Stir in beans and broth; simmer 10–12 minutes to blend flavors.
  4. 4. Mash a portion of the beans with the back of a spoon if you prefer a thicker consistency.
  5. 5. Season with salt and garnish with cilantro before serving.

38. Vegan Yellow Lentil Dal Tadka

Vegan Yellow Lentil Dal Tadka is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 cup yellow lentils
  • 3 cups water
  • 1 tablespoon cooking oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1 small onion, finely chopped
  • 1 tomato, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1/2 teaspoon red chili powder or to taste
  • Salt to taste
  • Fresh cilantro for garnish
  • Optional serving: basmati rice or flatbread

Instructions

  1. 1. Rinse lentils until the water runs clear; drain.
  2. 2. In a pot, combine lentils with water and simmer until soft, about 15–20 minutes.
  3. 3. In a separate pan, heat oil and add cumin seeds until they sizzle; add onion and cook until translucent.
  4. 4. Stir in garlic, ginger, and tomato; cook a few minutes until the tomato softens.
  5. 5. Add turmeric, coriander, garam masala, and chili powder; cook for 30 seconds.
  6. 6. Combine the spice mix with the cooked lentils and simmer 5–10 minutes to blend flavors.
  7. 7. Season with salt and garnish with cilantro. Serve with rice or flatbread if desired.

39. Chicken Thighs

Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • Chopped parsley, for garnish

Instructions

  1. 1. Pat the thighs dry and season with salt and pepper.
  2. 2. Heat olive oil in an oven-proof skillet and sear thighs, skin side down, until the skin is crisp, about 5–6 minutes.
  3. 3. Flip the thighs, add garlic and thyme; cook 1–2 minutes.
  4. 4. Deglaze with chicken broth, scraping up any browned bits.
  5. 5. Simmer until chicken is cooked through, 10–12 minutes.
  6. 6. Finish with lemon juice and garnish with parsley.

40. Keto Beef Stew

Keto Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1.5 pounds beef chuck, cubed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup mushrooms, sliced
  • 1 cup celery, chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon tomato paste (optional, sugar-free)
  • 1 tablespoon chopped parsley

Instructions

  1. 1. In a heavy pot, brown the beef in oil; remove and set aside.
  2. 2. Sauté onion and garlic in the same pot until translucent.
  3. 3. Return beef to the pot and add broth, mushrooms, celery, thyme, bay leaf, and tomato paste if using.
  4. 4. Bring to a boil, then reduce heat and simmer 45–60 minutes until beef is tender.
  5. 5. Remove bay leaf, adjust salt and pepper, and optionally thicken slightly with a touch of xanthan gum if desired.
  6. 6. Garnish with parsley and serve.

41. Turkey Meatballs

Turkey Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 pound ground turkey
  • 1/3 cup breadcrumbs or almond flour (for gluten-free)
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup grated parmesan cheese (optional)
  • 1 tablespoon chopped parsley
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 cups marinara sauce

Instructions

  1. 1. Preheat oven to 400F (200C) or heat a large skillet for stovetop cooking.
  2. 2. In a bowl, mix turkey, breadcrumbs (or almond flour), egg, garlic, parmesan (if using), parsley, Italian seasoning, and salt and pepper until just combined.
  3. 3. Shape into 1-inch meatballs and place on a lined baking sheet.
  4. 4. Bake 12–15 minutes until cooked through, or pan-sear until browned.
  5. 5. Simmer marinara sauce in a pan and add meatballs; cook 5–10 minutes to coat.
  6. 6. Serve hot with sauce.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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