Easy Baked Chicken Nuggets Crisp and Tasty Delight
Looking for a snack that’s both crispy and healthy? You’re in the right place! These Easy Baked Chicken Nuggets are not only simple to make, but they’re also packed with flavor. With just a handful of ingredients and minimal prep, you can whip up a batch the whole family will love. Let’s dive into this tasty recipe that guarantees a crunchy delight with every bite!
Ingredients
Main Ingredients List
– 1 lb chicken breast, cut into bite-sized pieces
– 1 cup breadcrumbs (preferably panko for extra crunch)
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1 teaspoon paprika
– 1 egg, beaten
– 1/2 cup all-purpose flour
– Salt and pepper to taste
– Cooking spray or olive oil for drizzling
Optional Ingredients for Customization
– Different types of cheese (e.g., cheddar, mozzarella)
– Additional seasonings (e.g., Italian seasoning, cayenne pepper)
When I make these baked chicken nuggets, I focus on fresh ingredients. Each one plays a key role in flavor and texture. The chicken breast offers a juicy bite, while panko breadcrumbs give a satisfying crunch.
The grated Parmesan cheese adds a rich, cheesy taste. Garlic and onion powders bring depth, and paprika adds a subtle warmth.
Using an egg helps the crumbs stick well. The all-purpose flour coats the chicken, creating a barrier for moisture.
For a personal touch, feel free to switch cheeses or add spices. Cheddar gives a sharp flavor, while cayenne adds a kick.
Always remember to season with salt and pepper. This simple step makes a big difference!
If you want to explore more on how to prepare these ingredients, check out the Full Recipe.
Step-by-Step Instructions
Preparing Your Kitchen
– Preheat your oven to 400°F (200°C).
– Line a baking sheet with parchment paper or a silicone baking mat.
This step makes a big difference. The right temperature helps the chicken nuggets cook evenly. The parchment paper makes cleaning up much easier.
Breading the Chicken
– Set up a breading station with flour, beaten egg, and breadcrumb mixture.
– Coat chicken pieces thoroughly to ensure even coverage.
First, you take a piece of chicken, dip it in flour, and cover it well. Then, dip it in the beaten egg to make it sticky. Finally, roll it in the breadcrumb mix. This process keeps the nuggets crispy and tasty.
Baking Process
– Space nuggets on the baking sheet.
– Lightly spray with cooking oil.
– Bake for 15-20 minutes, flipping halfway.
Make sure to leave space between each nugget. This helps them crisp up nicely. After 10 minutes, flip them to get both sides golden brown. At the end of baking, they should smell amazing and look delicious. For the full recipe, check the previous section.
Tips & Tricks
Achieving a Crispy Texture
To get that perfect crunch, use panko breadcrumbs. They provide a light and airy texture. You can also spray oil lightly over the nuggets before baking. This helps them brown nicely and adds to the crispiness.
Ensuring Chicken is Cooked Properly
Make sure to use a meat thermometer. The chicken should reach an internal temperature of 165°F. You can also check for visual cues; the nuggets should be golden brown. This color indicates they are cooked well.
Serving Suggestions
Serve your chicken nuggets with tasty dipping sauces. Honey mustard or ranch are great choices. For a nice touch, garnish with fresh herbs like parsley. This adds color and makes your dish look even more inviting. For the complete recipe, check out the Full Recipe.
Variations
Flavor Variations
You can easily change the taste of your chicken nuggets. For a spicy kick, add cayenne pepper or hot sauce to the breading. If you enjoy fresh flavors, mix in dried herbs like oregano or thyme into the breadcrumbs. These simple changes will create a new taste experience each time.
Alternative Cooking Methods
Try cooking your chicken nuggets in an air fryer for a crispy texture with less oil. Just set the air fryer to 400°F and cook for about 10-12 minutes. You can also grill the nuggets for a smoky flavor that adds depth to the dish. Grilling works well, too, and gives them a nice char.
Dietary Customization
If you need gluten-free options, use almond flour or gluten-free breadcrumbs. They work just as well and keep the nuggets tasty. For dairy-free needs, try using nutritional yeast instead of cheese. This will still give you a nice flavor without the dairy. You can enjoy different styles while keeping your diet in mind. For the full recipe, check the main section above.
Storage Info
Storing Leftovers
Store your chicken nuggets in an airtight container. They will last in the fridge for up to 4 days. If you want to keep them longer, freeze them. They can stay fresh in the freezer for up to 3 months.
Reheating Techniques
To get the best texture, reheat the nuggets in the oven. Set the oven to 375°F (190°C) and bake them until warm. This keeps them crispy. If you’re in a hurry, you can use a microwave. Just know that they may lose some crispiness this way. For quick serving, the microwave is convenient but not the best for texture.
For the full recipe, check out the complete guide!
FAQs
Can I use frozen chicken for this recipe?
Yes, but thaw completely before breading and cooking. Using frozen chicken can save time, but the texture may change if not thawed. Thawing allows for even cooking and better breading adherence.
How do I make sure my chicken nuggets are cooked through?
Use a meat thermometer to check an internal temperature of 165°F. This ensures your chicken is safe to eat and juicy. If you don’t have a thermometer, look for a golden brown color and juices that run clear.
What dipping sauces pair well with baked chicken nuggets?
Honey mustard, ranch, BBQ sauce, or homemade sauces can elevate the flavor. Each sauce adds a unique twist. Feel free to mix and match to find your favorite combo!
Can I meal prep these chicken nuggets?
Yes, they can be made in advance and stored or frozen for a quick meal. When meal prepping, make sure to cool them completely before freezing. They reheat well, making them a great option for busy days.
You can make delicious baked chicken nuggets with simple steps and common ingredients. I covered main components like chicken, breading, and optional seasoning. You can get creative with flavors and dipping sauces. Remember to ensure the chicken cooks well by checking the temperature. These nuggets store well and can fit into meal prep. Try these tips to enjoy great results each time. Enjoy the process and the tasty bites you create!
![For my Zucchini Quiche Muffins, I use these key ingredients: - 2 medium zucchinis, grated - 4 large eggs - 1 cup milk (dairy or plant-based) - 1 cup all-purpose flour (or whole wheat) - 1 cup shredded cheese (cheddar or feta) - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/4 cup green onions, finely chopped - 1/4 cup bell pepper, finely diced (any color) - Olive oil for greasing muffin tin You can swap out some ingredients for variety. Here are my favorites: - Instead of all-purpose flour, try almond flour for a nutty taste. - Use turkey bacon or cooked sausage for added protein. - If you want a dairy-free option, use nutritional yeast instead of cheese. - For extra greens, add chopped spinach or kale. - You can replace green onions with chives for a milder flavor. These muffins are not just tasty; they are also good for you. Here are some details: - Each muffin has about 120 calories. - They provide a good source of protein from eggs and cheese. - Zucchini adds fiber and vitamins A and C. - These muffins are low in carbs if you choose whole wheat flour. - They make a great snack or meal option for all ages. For the full recipe, check out the detailed instructions and tips! 1. Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or use muffin liners. 2. In a large bowl, whisk together four large eggs and one cup of milk. Mix until they are well blended. 3. Grate two medium zucchinis and add them to the egg mixture. If needed, use a sieve to drain excess liquid. This step keeps your muffins from being soggy. 4. Add one cup of all-purpose flour, half a teaspoon of baking powder, and half a teaspoon of salt. Also, include a quarter teaspoon of black pepper and half a teaspoon of garlic powder. Stir gently until just mixed. Don’t overmix; the batter should be a bit lumpy. 5. Fold in one cup of shredded cheese, a quarter cup of chopped green onions, and a quarter cup of diced bell pepper. Mix until everything is evenly distributed. 6. Use a spoon to fill each muffin cup about three-quarters full with the batter. 7. Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes. You want them golden brown on top. 8. About halfway through baking, check on them. This way, you can ensure they rise evenly. 9. To check if the muffins are done, insert a toothpick into the center. If it comes out clean, they are ready. If not, give them a few more minutes. 10. Once baked, let the muffins cool for a few minutes in the tin. Then, transfer them to a wire rack to cool completely. For the full recipe and further details, check the [Full Recipe]. Enjoy these tasty muffins as a snack or a side! To get the best texture in your zucchini quiche muffins, use fresh zucchinis. Grate them finely, and squeeze out any extra water. This keeps the muffins from being soggy. Mix the batter gently. A few lumps are okay; overmixing can make them tough. Use a blend of cheese for more flavor. Cheddar and feta work great together. Store any leftovers in an airtight container. They stay fresh in the fridge for up to three days. For longer storage, freeze them. Place muffins in a freezer bag, and they will last up to three months. Thaw in the fridge overnight before enjoying again. Serve these muffins warm or at room temperature. They pair well with a fresh salad or soup. Top with herbs like parsley for a burst of flavor. You can also sprinkle extra cheese on top before serving. For a fun twist, serve with a dollop of sour cream or yogurt. Enjoy them as a snack, breakfast, or side dish! For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make these muffins vegetarian. Just skip the cheese, or use a plant-based one. Add more veggies like spinach, mushrooms, or kale for a tasty twist. You can even mix in some sun-dried tomatoes for extra color and flavor. This way, you keep the muffins light and fresh! To make these muffins gluten-free, swap the all-purpose flour for a gluten-free blend. Many blends work well in baking. Just make sure to check the labels to avoid any hidden gluten. You can also use almond flour or oat flour for a nutty taste. Both will give you a nice texture. Herbs and spices can make these muffins pop. Try adding thyme, rosemary, or dill for a fragrant touch. You can also mix in a pinch of chili flakes if you like heat. Another idea is to add a sprinkle of smoked paprika for a unique flavor. Don't be afraid to get creative! To keep your zucchini quiche muffins fresh, place them in an airtight container. This helps to keep moisture out. You can store them at room temperature for up to two days. If you want them to last longer, consider the fridge. In the fridge, they can stay fresh for up to a week. Freezing is a great option if you want to save muffins for later. To freeze, first let them cool completely. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer bag. Label the bag with the date. You can freeze them for up to three months. When you’re ready to eat, just take out what you need. Reheating zucchini quiche muffins is easy. For the best results, use an oven. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10-15 minutes. You can also use a microwave. Just heat them for 20-30 seconds. This warms them but may not keep them crisp. Enjoy your muffins warm! For the full recipe, check out the earlier section. Yes, you can use other vegetables! Carrots, spinach, or mushrooms work well. Just remember to chop them small. If you want a burst of flavor, add some sun-dried tomatoes. The key is to keep the total vegetable amount similar to the zucchini. This keeps the muffins tasty and moist. Feel free to mix and match according to what you have at home. It makes cooking fun and creative! Zucchini quiche muffins last about four days in the fridge. To store them, place them in an airtight container. This keeps them fresh and tasty. If you notice any change in smell or texture, it’s best to toss them. You can enjoy them cold or warm them up in the microwave. They make a quick snack or breakfast option! Absolutely! Mini zucchini quiche muffins are a great idea. Use a mini muffin tin instead of a regular one. Just reduce the baking time to about 12-15 minutes. Keep an eye on them, as they cook faster. These bite-sized treats are perfect for parties or snacks. Plus, they are easy to grab and eat on the go. Try making them for your next gathering! For the full recipe, check out the complete instructions above. In this post, we covered how to make delicious zucchini quiche muffins. We explored key ingredients and their substitutions. I shared easy preparation steps and baking tips to ensure perfect results. You learned how to store and reheat your muffins and enjoyed ideas for tasty variations. Embrace these tips to make your own muffin masterpiece. Enjoy experimenting and savor every bite!](https://dailydishlab.com/wp-content/uploads/2025/06/fed823f9-c559-4a2e-ba47-9f1169717efa-768x768.webp)
![- 1 can of tuna in water, drained - 1 ripe avocado, mashed - 1 small red onion, finely chopped - 1 jalapeño, deseeded and minced - 2 tablespoons mayonnaise - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro leaves for garnish - Tortilla chips or lettuce leaves for serving To make Spicy Avocado Tuna Salad, gather these main ingredients first. The tuna gives protein, while the avocado adds creaminess. The red onion and jalapeño bring a nice crunch and heat. You can adjust the spice level by adding more or less jalapeño. The mayonnaise and lime juice create a smooth base, while chili powder adds a kick. - Additional spices (e.g., cumin or paprika) - Other vegetables (e.g., corn or bell peppers) You can add more flavors with optional ingredients. Spices like cumin or paprika can deepen the taste. Adding corn or bell peppers can give the salad more texture and color. Feel free to get creative based on what you like! - Alternatives for mayonnaise (e.g., Greek yogurt) - Gluten-free options for serving If you want a lighter version, swap mayonnaise for Greek yogurt. This keeps the creaminess but cuts some calories. For gluten-free options, serve your salad in lettuce leaves instead of tortilla chips. This makes it fresh and crunchy. For the full recipe, check out the details above! - First, drain the can of tuna and set it aside. - Next, take a ripe avocado and mash it in a bowl. - Chop the small red onion into fine pieces. - Deseed and mince the jalapeño carefully. - Now, combine the drained tuna and mashed avocado in a big bowl. - Add the chopped red onion and minced jalapeño to the mix. - Stir in the mayonnaise and lime juice for creaminess. - Sprinkle in the chili powder, salt, and pepper. - Mix everything well but don’t over-mash the avocado for good texture. - Chill the salad in the fridge for about 20 minutes. - This helps the flavors blend nicely. - Serve it on a platter with tortilla chips or in lettuce leaves. - For a nice touch, garnish with fresh cilantro leaves. - This adds color and flavor to your dish. For the complete recipe, check out the [Full Recipe]. To get the best texture from your avocado, choose a ripe one. It should feel slightly soft when you press it. When mixing, combine the tuna and avocado gently. You want to keep some small chunks of avocado for a nice bite. If you mix too hard, it turns into a mush. You can change the spice level to suit your taste. If you want it spicier, add more jalapeño. For a milder taste, use less. Freshness is key! Squeeze some lime juice for brightness or toss in fresh herbs like cilantro. These will boost the taste and make it more vibrant. This salad pairs well with tortilla chips for a crunchy bite. You can also use lettuce leaves to make wraps. These options are fun and easy. Serve on a platter with extra garnishes for a colorful display. {{image_2}} You can easily change the spice level of this salad. For a mild version, skip the jalapeño. If you want a medium heat, use just half of it. For a hot kick, add more jalapeño or even some hot sauce. You can also play with flavors by adding unique fruits. Try diced mango or pineapple for a sweet twist. These fruits add freshness and a fun texture. If you follow a keto diet, you can lower the carbs. Use Greek yogurt instead of mayonnaise. This makes the salad creamy without extra carbs. For those who prefer vegan options, swap the tuna for chickpeas. Just mash the chickpeas and mix as you would with tuna. This keeps the salad hearty and full of flavor. You can make this salad ahead of time. Just mix it and store it in the fridge. It tastes even better after chilling for a few hours. This makes it a great option for meal prep. For packable lunches, use lettuce leaves as wraps. They are easy to grab and eat on the go. You can also pack tortilla chips on the side for a crunchy dip. This way, you enjoy a tasty and healthy lunch anywhere. Check out the Full Recipe for all the details you need to make this dish! To keep your Spicy Avocado Tuna Salad fresh, store it in an airtight container. This prevents air from drying it out. Place the salad in the fridge as soon as you finish eating. It's best to eat leftovers within two days for the best taste and texture. If you want to keep it from browning, add a little extra lime juice on top before sealing. That keeps the vibrant green color and fresh flavor intact. Can you freeze Spicy Avocado Tuna Salad? I do not recommend freezing this salad. The avocado will turn brown and lose its creamy texture. If you must freeze it, use a freezer-safe container. Thaw it in the fridge overnight before using. Mix it again to restore some creaminess. However, it’s best to enjoy it fresh. In the fridge, your salad lasts about 2 to 3 days. Check for any off smell or change in color. If the avocado turns brown or the salad smells sour, it’s time to throw it away. Always trust your senses when it comes to food safety! Spicy Avocado Tuna Salad is a fresh, tasty dish. It combines creamy avocado and flavorful tuna. The main parts are: - 1 can of tuna in water, drained - 1 ripe avocado, mashed - 1 small red onion, finely chopped - 1 jalapeño, deseeded and minced - 2 tablespoons mayonnaise - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro leaves for garnish - Tortilla chips or lettuce leaves for serving This salad offers a delightful mix of textures and flavors. The creamy avocado pairs well with the tuna. The jalapeño adds a spicy kick, making every bite exciting. Making this salad is quick and easy. It takes about 10 minutes to prep. After mixing, chill it in the fridge for 20 minutes. So, the total time is about 30 minutes. Yes, you can make this salad ahead of time. Making it a few hours in advance boosts the flavors. Just store it in the fridge. However, I recommend eating it within 1-2 days for the best taste. Absolutely! This salad is packed with nutrients. Tuna is high in protein and omega-3 fatty acids. Avocado provides healthy fats and fiber. The fresh veggies add vitamins and minerals. Overall, this salad is a nutritious choice. Yes, you can adjust the recipe. For picky eaters, skip the jalapeño. You can also reduce the onion or omit it. Try using less mayonnaise for a lighter salad. These changes can make it more appealing. This salad pairs well with many sides. Consider serving it with: - Tortilla chips for crunch - Lettuce leaves for wraps - Fresh veggies for dipping You can also enjoy it on toast or in a sandwich. Explore different combinations to find your favorite! For the full recipe, check out the details above. This blog post explored making Spicy Avocado Tuna Salad. You learned about key ingredients, preparation steps, and tips for the best texture and flavor. We also discussed various storage options and meal prep ideas. Remember, you can customize this salad with flavors you love. Enjoy experimenting with different ingredients to make it your own. With these simple steps, you can create a dish that is both tasty and healthy.](https://dailydishlab.com/wp-content/uploads/2025/07/d0a9ed67-e173-4566-8740-66c3432e7a5a-768x768.webp)
![To make a delicious classic macaroni salad, you need simple, fresh ingredients. Here’s what you will need: - 2 cups elbow macaroni - 1 cup creamy mayonnaise - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - 1 teaspoon granulated sugar - 1 cup celery, finely diced - 1 cup red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 cup frozen peas, thawed - Salt and freshly cracked black pepper, to taste - Fresh parsley or chives, chopped, for garnish These ingredients create a salad that is both creamy and crunchy. The elbow macaroni serves as the base, while the veggies add color and texture. The dressing blends everything together, making each bite flavorful. When preparing the salad, always use fresh ingredients for the best taste. You can find the full recipe in the article. To cook the elbow macaroni, start with a large pot. Fill it with enough water to cover the pasta. Add a big pinch of salt to the water. Bring it to a rolling boil. Once boiling, pour in the macaroni. Cook it for about 8 to 10 minutes. You want it to be al dente, which means it should still have a little bite. When it's ready, drain it in a colander. Rinse it under cold water to stop the cooking. Let it cool completely. For the dressing, you need a few simple ingredients. Gather 1 cup of creamy mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 teaspoon of granulated sugar. In a large bowl, whisk these together. Mix until it is smooth and creamy. Make sure there are no lumps left. This dressing adds the perfect flavor to your salad. Now it's time to combine everything. First, add the cooled macaroni to the bowl with the dressing. Then, fold in the veggies gently. Use 1 cup of finely diced celery, 1 cup of diced red bell pepper, ½ cup of finely chopped red onion, and 1 cup of thawed peas. Be careful not to mash the pasta. You want all the ingredients to be evenly coated with the dressing. Taste the salad to check the seasoning. Add salt and freshly cracked black pepper as needed. Mix it again to make sure every bite is tasty. Next, cover the bowl with plastic wrap or a lid. Put it in the refrigerator for at least 1 hour. This chilling time helps the flavors blend together. When it's ready, give it a gentle stir and adjust any seasoning if needed. Serve it in a big bowl or in individual portions. A sprinkle of fresh parsley or chives on top makes it look great. For the full recipe, check out the details above! Overcooking the macaroni is a mistake many people make. It turns mushy and loses its bite. Aim for al dente, which means firm but cooked. Follow the package time closely, usually about 8-10 minutes. Rinse it under cold water right after cooking to stop the heat. Not seasoning enough is another common error. A dash of salt makes a big difference. Taste your salad while mixing. Add salt and pepper slowly until you find the right level. To boost flavor, consider adding fresh herbs. Chopped dill, parsley, or chives add a nice touch. You could also try a sprinkle of paprika or garlic powder for extra zest. Chilling your salad is key. It allows the flavors to blend together. Let it sit in the fridge for at least one hour. The longer you chill, the better it tastes. Macaroni salad pairs well with grilled meats. It complements burgers, hot dogs, or barbecued chicken perfectly. You can also serve it with fresh veggies, chips, or fruit. For presentation, use a large, colorful bowl. You can garnish with extra herbs or slices of bell pepper on top. This makes the salad look as good as it tastes. Enjoy your beautiful dish! {{image_4}} You can easily change the classic macaroni salad by using different ingredients. One great swap is to replace mayonnaise with Greek yogurt. This makes the salad lighter and adds a nice tang. Greek yogurt also packs in protein, making your salad more filling. You can also add protein like chicken or tuna. This simple change makes it a full meal. Just shred cooked chicken or mix in canned tuna. You’ll have a hearty dish that everyone will love. To give your salad a new twist, try different flavors. For a Mediterranean twist, add olives and feta cheese. This adds a briny flavor that pairs well with the creamy dressing. The feta also gives a nice texture contrast. If you like spice, try adding jalapeños. This will give your salad a kick that may surprise your guests. You can adjust the amount based on how spicy you want it. If you need gluten-free options, use gluten-free macaroni. Many brands offer pasta made from rice or quinoa. These work great and taste delicious in the salad. For a vegan option, replace the mayo with a vegan dressing. You can find many great recipes online or in stores. This way, everyone can enjoy your macaroni salad without worry. For the full recipe, check out the [Full Recipe]. To keep your macaroni salad fresh, use an airtight container. Glass or plastic containers with tight lids work best. Avoid leaving it uncovered in the fridge. Covering it keeps out odors and maintains flavor. Store the salad in the fridge right after serving. The cool temperature slows spoilage. It's best to eat it within a few days for optimal taste. Classic macaroni salad usually lasts for about 3 to 5 days in the fridge. Make sure to check for signs of spoilage. If you see mold or an off smell, it’s best to discard it. Also, if the salad looks dry or the texture changes, it may not be safe to eat. Always trust your senses when assessing food safety. Reheating macaroni salad is usually not necessary. This dish is best served cold. If you have leftovers, you can enjoy them straight from the fridge. If you want to refresh the salad, add a bit more dressing. Stir it well to mix in the new dressing. This will help bring back some of the creaminess. Enjoy your classic macaroni salad with a burst of flavor! Yes, you can make macaroni salad ahead of time. It tastes better when chilled. I recommend chilling it for at least one hour. If you have more time, chilling overnight will enhance the flavors even more. If you want a creamy texture without mayonnaise, try Greek yogurt. It adds creaminess and a bit of tang. You can also use avocado or a mix of sour cream and mustard. These options are tasty and healthy. To make your macaroni salad creamier, add more mayonnaise or yogurt. Mixing in a little pasta water can also help. If you prefer a richer taste, consider adding a splash of heavy cream. Each of these tips can really boost the creaminess. Yes, it is safe to eat leftover macaroni salad if stored properly. Keep it in an airtight container in the fridge. It should be eaten within three to five days. Always check for any signs of spoilage before eating. This article explored making a classic macaroni salad, from ingredients to storage. Remember, cooking the macaroni al dente and chilling the salad enhance flavors. Avoid common mistakes like overcooking and under-seasoning. Variations, like using yogurt or adding protein, can create new tastes. Proper storage ensures your salad stays fresh. With these tips, you can enjoy a delicious macaroni salad any time. Now, it’s your turn to make it and impress your friends and family!](https://dailydishlab.com/wp-content/uploads/2025/06/3a7d09ad-1a72-4428-9717-30c1895d693b-768x768.webp)