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Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes – A Complete Restaurant-Quality Meal in Under an Hour
I still remember the first time I made balsamic grilled chicken – I was a young cook in Paris, just out of culinary school, trying to impress my French classmates with something that tasted like home. In my mother’s kitchen in Morocco, we’d slow-cook chicken with vinegar and spices until it fell apart. But here in New York, I wanted that same deep tangy richness on a weeknight. This balsamic grilled chicken recipe is my answer: a quick marinade that delivers incredible flavor, paired with creamy herbed mashed potatoes and burst-roasted tomatoes. The whole meal comes together in under an hour – perfect for busy evenings when you still want something special.
Imagine a perfectly charred chicken breast, its surface glistening with a balsamic glaze that’s both sweet and sharp. Underneath, the mash is velvety smooth, flecked with fresh parsley and chives, while the roasted tomatoes pop like little flavor bombs, their juice mixing with the potatoes and chicken. The aroma of garlic, oregano, and balsamic rising from the grill takes me straight back to the Parisian markets where I’d buy the most fragrant herbs. Every forkful is a balance of tender, creamy, and brightly acidic – a dish that feels elegant yet deeply comforting.
What makes this version stand out is the technique I learned in Paris: a simple but intentional marinade that doesn’t overpower the chicken but enhances it. The secret? Marinating for at least 30 minutes (or overnight if you plan ahead) and grilling over medium-high heat to get those beautiful grill marks without drying out the meat. I’ve also tested these herbed mashed potatoes countless times – the key is using Yukon Golds for their natural buttery texture and folding in fresh herbs at the very end. And those roasted tomatoes? They’re a game-changer, adding a burst of sweetness that ties everything together. Trust me, once you try this, you’ll never go back to plain grilled chicken.
Why This Balsamic Grilled Chicken Recipe Is the Best
The Flavor Secret – The balsamic marinade is the heart of this dish. I whisk together quality balsamic vinegar, olive oil, garlic, and dried oregano and basil – a nod to the Mediterranean flavors I grew up with. The vinegar tenderizes the chicken while adding a caramelized, almost sweet depth when grilled. In my French training, we called this une marinade simple mais efficace – simple but effective. It’s the same principle I use for my Moroccan wedding chicken, just faster.
Perfected Texture – The herbed mashed potatoes are not just an afterthought; they’re a canvas. I use Yukon Gold potatoes because they have a lower starch content and a natural creaminess that doesn’t require heavy cream. The butter and milk are added warm so they absorb beautifully, and the fresh herbs are stirred in last to preserve their color and flavor. The result is a mash that’s fluffy, rich, and studded with green flecks – the perfect bed for the grilled chicken.
Foolproof & Fast – This balsamic grilled chicken recipe is designed for home cooks. The ingredients are all easy to find at any US grocery store – think balsamic vinegar from the oil section, fresh herbs from the produce aisle, and cherry tomatoes that are in season most of the year. Even if you’re a beginner, the step-by-step instructions and my pro tips will help you avoid common mistakes like overcooking the chicken or making lumpy potatoes. Plus, you can prep everything in advance, making it a fantastic choice for meal prep or a stress-free dinner party.
Balsamic Grilled Chicken Recipe Ingredients
I’ve learned to source my ingredients smartly over the years. For this dish, I always grab fresh garlic from the Union Square farmers market (the smell takes me right back to the spice souks in Marrakech), and I pick Yukon Gold potatoes because they mash like a dream. The balsamic vinegar should be aged for depth – I love the one from the Italian deli on Arthur Avenue, but any good supermarket brand works.
Ingredients List
For the chicken:
- 4 boneless skinless chicken breasts (about 6 oz each)
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
For the herbed mashed potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed (about 1-inch pieces)
- ½ cup milk (whole or 2% preferred)
- ¼ cup unsalted butter (2 tbsp or ½ stick)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and black pepper to taste
For the roasted tomatoes:
- 2 cups cherry tomatoes (halved if large)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Ingredient Spotlight
Balsamic Vinegar – The star of the show. Good balsamic is thick, dark, and slightly sweet. For this marinade, you don’t need the expensive 12-year-aged stuff – a mid-range bottle works perfectly. Substitute with red wine vinegar plus 1 tsp honey if you’re in a pinch, though the flavor will be brighter and less complex.
Yukon Gold Potatoes – My absolute favorite for mashing. They have a creamy texture and buttery flavor that Russets can’t match. When boiled, they don’t get gluey. Substitute with red potatoes if needed – just expect a slightly denser mash. Sweet potatoes also work (see variations).
Fresh Herbs – I use flat-leaf parsley (Italian parsley) and chives for their clean, mild flavors that don’t compete with the balsamic chicken. Dried herbs won’t give the same vibrant finish, but in winter, you can use 1 tablespoon each of freeze-dried chives and parsley – still good!
Cherry Tomatoes – When roasted, they become sweet and jammy. Look for firm, bright red tomatoes. Grape tomatoes are a fine substitute; just note they’re a bit less juicy. If you can’t roast them (e.g., grilling season), you can grill them in a foil packet for the same effect.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Balsamic vinegar | Red wine vinegar + 1 tsp honey | Less sweet, more acidic |
| Yukon Gold potatoes | Red potatoes | Slightly waxy, less creamy |
| Fresh parsley + chives | 1 tbsp each dried parsley + dried chives | Milder herb flavor, less vibrant color |
| Cherry tomatoes | Grape tomatoes or halved Roma tomatoes | Similar but Roma will be less sweet |
How to Make Balsamic Grilled Chicken — Step-by-Step
Don’t let the number of steps fool you – this balsamic grilled chicken recipe is incredibly straightforward. With a little planning, you’ll have a restaurant-quality dinner on the table in less than an hour. Let’s get started!
Step 1: Marinate the Chicken
In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, dried basil, and a generous pinch of salt and pepper. Add the chicken breasts and turn to coat well. Cover with plastic wrap and refrigerate for at least 30 minutes. For deeper flavor, marinate overnight – that’s what I do when I’m prepping for a Sunday dinner in my NYC apartment.
💡 mia’s Pro Tip: Don’t marinate longer than 24 hours – the acid in the balsamic can start to break down the chicken’s texture, making it mushy.
Step 2: Boil the Potatoes
Place the peeled and cubed potatoes in a large pot and cover with cold water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a fork slides in easily but the cubes don’t fall apart. Drain well in a colander and return the potatoes to the hot pot to dry for a minute – this helps them absorb the butter and milk better.
⚠️ Common Mistake to Avoid: Overcooking the potatoes makes them waterlogged. Start checking at 15 minutes – they should be tender but not falling apart.
Step 3: Mash the Potatoes
Add the milk and butter to the drained potatoes (they should still be hot). Mash with a potato masher or ricer until smooth. Fold in the chopped parsley, chives, salt, and pepper. Taste and adjust seasoning. Keep warm by covering the pot with a lid – but don’t leave it on the burner or it’ll turn gluey.
💡 mia’s Pro Tip: Warm the milk and butter before adding – cold dairy will cool the potatoes down and you’ll end up over-mashing trying to reheat them.
Step 4: Roast the Tomatoes
While the potatoes cook, preheat your oven to 425°F (220°C). On a rimmed baking sheet, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them in a single layer and roast for 12-15 minutes, until they’re softened, wrinkled, and just starting to char in spots. They should release their juices but still hold their shape.
⚠️ Common Mistake to Avoid: Overcrowding the pan steams the tomatoes instead of roasting them. Use a large baking sheet or two if needed.
Step 5: Grill the Chicken
Preheat your grill to medium-high heat (about 400-450°F). Remove the chicken from the marinade and let any excess drip off – don’t wipe it completely, you want that balsamic glaze. Grill the chicken breasts for 5-7 minutes per side, depending on thickness. Use a meat thermometer to check: 165°F (74°C) in the thickest part. Let the chicken rest for 5 minutes before slicing – that keeps it juicy.
💡 mia’s Pro Tip: If you don’t have a grill, a cast-iron grill pan works beautifully. You can also bake the chicken at 400°F for 20-25 minutes, but you’ll miss the smoky char.
Step 6: Assemble and Serve
Spoon a generous mound of herbed mashed potatoes onto each plate. Place a grilled chicken breast on top, then spoon the roasted tomatoes and their juices over and around. Garnish with a few extra chives or a sprinkle of flaky sea salt if you like. That’s it – a complete meal that looks like it came from a great bistro.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Marinate chicken | 30 min+ | Chicken fully coated in dark marinade |
| 2 | Boil potatoes | 15-20 min | Fork-tender cubes |
| 3 | Mash potatoes | 5 min | Smooth, creamy, no lumps |
| 4 | Roast tomatoes | 12-15 min | Skin wrinkled, juices released |
| 5 | Grill chicken | 10-14 min | Internal temp 165°F, grill marks |
| 6 | Assemble & serve | 2 min | Beautiful, colorful plate |
Serving & Presentation
This dish is a complete meal in itself, but I love to bring a little Moroccan flair to the table. When I entertain in my NYC apartment, I spoon the mashed potatoes into a wide, shallow bowl, slice the chicken on the bias and fan it over the top, then scatter the roasted tomatoes and their juices around. A final sprinkle of fresh chives and a drizzle of extra-virgin olive oil (with a pinch of smoked paprika if I’m feeling nostalgic) makes it look like it came from a chic brasserie.
Pair it with a simple arugula salad tossed with lemon and shaved Parmesan for a bright contrast, or serve crusty bread to soak up the tomato juices and balsamic pan drippings. A glass of medium-bodied red wine – like a Merlot or a Côtes du Rhône – is my go‑to. For a non-alcoholic option, try sparkling water with a splash of pomegranate juice.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad, grilled asparagus, or sautéed green beans | Adds freshness and crunch |
| Sauce / Dip | Tzatziki, garlic yogurt, or a balsamic glaze drizzle | Cools, complements the balsamic tang |
| Beverage | Merlot (red), Sauvignon Blanc (white), or sparkling water with mint | Wine’s acidity matches the dish; mint water refreshes |
| Garnish | Fresh chives, flaky sea salt, smoked paprika dusting | Visual appeal + subtle flavor boost |
Make-Ahead, Storage & Reheating
As a busy New York City food blogger, I’m all about meal prep that doesn’t sacrifice taste. This balsamic grilled chicken recipe is perfect for Sunday prep – you can marinate the chicken up to 24 hours in advance, and the mashed potatoes can be made a day ahead and reheated gently. The roasted tomatoes are best fresh, but leftover ones add amazing flavor to sandwiches and salads.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container (separate components) | 3-4 days | Reheat chicken in a skillet with a splash of water – microwave dries it out. |
| Freezer | Freezer-safe bag or container (mashed potatoes only) | Up to 3 months | Thaw in fridge overnight, reheat in a saucepan with a splash of milk. |
| Make-Ahead | Marinate chicken in the bag; mash potatoes but keep herbs separate | 1 day (chicken) / 1 day (potatoes) | Fresh herbs added just before serving for best flavor. |
For reheating the chicken, I prefer the stovetop method: a non-stick skillet over medium-low heat with a tablespoon of water or chicken broth, covered, for about 4-5 minutes. The steam brings back moisture without drying it out. The mashed potatoes reheat beautifully in a saucepan over low heat, stirring often – add a splash of milk if they seem thick. The roasted tomatoes are best at room temperature or quickly warmed in the oven at 300°F for 5 minutes.
Variations & Easy Swaps
One of the things I love most about this balsamic grilled chicken recipe is how adaptable it is. Whether you’re cooking for dietary needs or just want to change it up, these variations have all been tested in my own kitchen.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice Twist | Add 1 tsp cumin + ½ tsp cinnamon to marinade | Warm, aromatic flavor lovers | Easy |
| Dairy-Free Mashed Potatoes | Use unsweetened almond milk + vegan butter | Lactose-intolerant / vegan | Easy |
| Sheet Pan Version | Bake everything at 400°F – chicken and tomatoes on one pan, potatoes boiled then roasted | No grill, minimal cleanup | Medium (timing coordination) |
Moroccan Spice Twist
This is my personal favorite – it reminds me of my mother’s tagine. Just add 1 teaspoon of ground cumin and ½ teaspoon of cinnamon to the balsamic marinade. The warm spices meld beautifully with the vinegar, giving the chicken an exotic depth. I serve it with the same herbed mash and tomatoes, but sometimes I swap the parsley for fresh cilantro. It’s a beautiful fusion of my two worlds: French technique and North African soul.
Dairy-Free Mashed Potatoes
For a vegan or dairy-free option, substitute the milk with unsweetened almond milk (or oat milk for extra creaminess) and use a good quality vegan butter. The texture will be slightly less rich, but still very satisfying. I’ve tested this for friends with lactose intolerance and they couldn’t tell the difference. Just be sure to warm the alternative milk and butter before adding – cold liquid can make the mash turn gummy.
Sheet Pan Version
If you don’t have a grill (or just want an easier clean-up), you can adapt this into a sheet pan meal. Marinate the chicken as directed. On a large rimmed baking sheet, toss the cherry tomatoes with a little olive oil and push them to one side. Place the marinated chicken on the other side. Roast at 400°F for 20-25 minutes, flipping the chicken halfway, until it reaches 165°F. Meanwhile, make the mashed potatoes on the stovetop. The chicken won’t have the same smoky char, but the tomatoes will be extra jammy and the whole dish comes together beautifully.
How do you make balsamic glaze for grilled chicken from scratch?
Making a balsamic glaze from scratch is simple and far better than store-bought. In a small saucepan, combine 1 cup of balsamic vinegar with 2-3 tablespoons of brown sugar (or honey) and a pinch of salt. Bring to a simmer over medium heat, then reduce the heat to low and let it gently bubble for 10-15 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon. Be careful not to let it boil aggressively – it can burn quickly. Once thickened, let it cool slightly and use it as a finishing glaze over your grilled chicken. The natural sugars in the balsamic concentrate into a sweet-tart sauce that’s incredible drizzled over the chicken and potatoes.
What herbs work best in mashed potatoes to pair with balsamic chicken?
For herbed mashed potatoes that complement balsamic chicken, choose fresh herbs that are mild and slightly sweet or grassy. My top picks are flat-leaf parsley, chives, and fresh dill. Parsley brings a clean, bright note, chives add a delicate onion flavor, and dill introduces a subtle anise-like freshness that pairs beautifully with the balsamic marinade. Avoid strong herbs like rosemary or thyme in the mash – they can overpower the delicate balance. If you only have dried herbs, use half the amount and stir them in early so they can rehydrate. The key is to add fresh herbs just before serving so they stay vibrant. This combination creates a creamy, aromatic base that lets the balsamic chicken and roasted tomatoes shine.
Can you roast tomatoes at the same temperature and time as the chicken on the grill?
Yes, you can absolutely roast tomatoes on the grill at the same time as your chicken, but with a few adjustments. Grilled chicken is typically cooked at medium-high heat (around 400-450°F) for about 10-14 minutes total. Cherry tomatoes can be grilled in a foil packet or a cast-iron pan on the grill grates – they’ll cook in about 8-12 minutes at the same heat. Place the tomatoes on the cooler side of the grill (indirect heat) so they soften and char without burning. You can also thread them onto skewers and turn them alongside the chicken. For best results, toss them with olive oil, salt, and pepper, and keep an eye on them – they’re done when the skins are blistered and they release a little juice. This method adds a lovely smoky flavor that ties the whole meal together.
How long should you marinate chicken in balsamic vinegar before grilling?
For the best flavor and texture, marinate chicken in balsamic vinegar for at least 30 minutes, but no longer than 24 hours. The acid in the vinegar helps tenderize the chicken and infuse it with tangy flavor, but if left too long (over 24 hours), it can break down the proteins too much, resulting in a mushy texture. For this balsamic grilled chicken recipe, I recommend a minimum of 30 minutes – that’s enough time for the marinade to penetrate the surface. If you’re meal-prepping, 4-6 hours is ideal. Overnight (8-12 hours) works well too. Just remember to keep the chicken refrigerated while marinating, and discard any leftover marinade (don’t reuse it for basting unless you boil it first).
Can I use chicken thighs instead of breasts for balsamic grilled chicken?
Absolutely! Chicken thighs are a wonderful substitute for breasts in this balsamic grilled chicken recipe. Thighs have a higher fat content, which means they stay juicier and more flavorful on the grill, even if you cook them a few minutes longer. Boneless, skinless thighs will cook in about 6-8 minutes per side over medium-high heat, reaching an internal temperature of 175-180°F (thighs can handle a bit more heat without drying out). Bone-in thighs need about 10-12 minutes per side. The balsamic marinade works beautifully with dark meat – the extra richness balances the tangy vinegar. Just adjust your cooking time based on thickness. This swap makes the dish even more forgiving for beginners.
What is the best way to reheat balsamic grilled chicken without drying it out?
The best way to reheat balsamic grilled chicken without drying it out is to use the stovetop method with added moisture. Place the chicken in a non-stick skillet over medium-low heat, add about 2 tablespoons of water, chicken broth, or even the leftover pan juices from the tomatoes. Cover the skillet with a lid and let it steam for 4-5 minutes, flipping once halfway through. This gentle steam rehydrates the meat and brings it back to juicy perfection. Alternatively, you can reheat it in a 300°F oven wrapped in foil with a splash of broth for 10-12 minutes. Avoid the microwave unless you’re in a real hurry – it tends to make the chicken rubbery. For the mashed potatoes, reheat them gently in a saucepan with a little extra milk, stirring constantly.
Can I make this balsamic grilled chicken recipe ahead of time for a dinner party?
Yes, this recipe is ideal for making ahead, especially for a dinner party. You can marinate the chicken up to 24 hours in advance and keep it in the fridge. The herbed mashed potatoes can be made a day ahead – just store them in an airtight container in the refrigerator. On party day, grill the chicken fresh for the best texture and those beautiful grill marks. You can also roast the tomatoes up to a few hours ahead and keep them at room temperature; they are delicious at room temperature or can be quickly reheated in a low oven. For a truly stress-free experience, set up your grill and have everything prepped: the chicken ready to grill, the potatoes ready to reheat, and the tomatoes ready to go. Then you can focus on your guests while the magic happens.
What wine pairs well with balsamic grilled chicken and herbed mashed potatoes?
Balsamic grilled chicken with herbed mashed potatoes pairs beautifully with medium-bodied red wines that have enough acidity to cut through the richness of the mash and complement the tangy balsamic. My top picks are a Merlot (soft tannins, dark fruit notes), a Chianti Classico (bright acidity and cherry flavors that echo the tomatoes), or a Côtes du Rhône (slightly earthy and herbal). If you prefer white wine, choose an oaked Chardonnay – its buttery character works well with the creamy potatoes and doesn’t clash with the balsamic. For a non-alcoholic option, try a sparkling water with a splash of cranberry or pomegranate juice – the tartness is a great palate cleanser. In my NYC dinner parties, I always serve a Merlot and it’s always a hit.
Can I substitute sweet potatoes for Yukon Gold in the herbed mashed potatoes?
Yes, you can absolutely substitute sweet potatoes for Yukon Gold in the herbed mashed potatoes. The result will be sweeter and a bit denser, but it’s a delicious twist that pairs surprisingly well with the balsamic chicken. Use 2 pounds of sweet potatoes, peeled and cubed. Boil them until very tender – they take about the same time (15-20 minutes). Mash with the same amount of butter and milk, but consider reducing the salt slightly to let the natural sweetness shine. The fresh herbs (parsley and chives) still work wonderfully, adding a savory counterpoint. I often make this version in the fall when I find beautiful sweet potatoes at the Union Square farmers market. It adds a vibrant orange color to the plate and a gentle earthiness that complements the roasted tomatoes.
How can I add a smoky flavor without a grill to this balsamic chicken recipe?
If you don’t have a grill, you can still achieve a smoky flavor in several ways. First, add ½ teaspoon of smoked paprika to the balsamic marinade – this is my secret when I’m cooking in my NYC apartment without outdoor space. Another method: cook the chicken in a cast-iron skillet over high heat until well-browned, then finish it in a 400°F oven. That high-heat searing creates a crust that mimics grill marks. You can also use a grill pan on the stovetop – the ridges give those classic char lines. For an extra smoky touch, add a drop of liquid smoke to the marinade (use it sparingly – it’s potent). Finally, if you have a stovetop smoker (like the Cameron brand), you can cold-smoke the chicken for 15 minutes before cooking. These tricks will bring that backyard flavor indoors.
Share Your Version!
I truly hope this balsamic grilled chicken recipe becomes a staple in your kitchen the way it has in mine. Whether you make it for a busy weeknight dinner, a weekend cookout, or a cozy meal for two, I’d love to hear how it turns out! Leave a star rating below and share your experience in the comments – did you try the Moroccan spice twist? Or maybe you grilled the tomatoes alongside the chicken? Your stories and tips help other home cooks become braver in the kitchen.
Snap a photo of your beautiful plate and tag me on Instagram or Pinterest @exorecipes – I always love to see your creations. And if you have a question about any step, just ask below. I answer every comment personally, because cooking is about connection, and that starts around the table. From my NYC kitchen to yours – I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
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Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: American
Description
Grilled balsamic-marinated chicken served with creamy herbed mashed potatoes and roasted cherry tomatoes.
Ingredients
- For the chicken:
- 4 boneless skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- For the herbed mashed potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and black pepper to taste
- For the roasted tomatoes:
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Marinate the chicken: In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, basil, salt, and pepper. Add chicken breasts, turning to coat. Cover and refrigerate for at least 30 minutes.
- Prepare the mashed potatoes: Place potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and return to the pot. Add milk, butter, parsley, chives, salt, and pepper. Mash until smooth. Keep warm.
- Roast the tomatoes: Preheat oven to 425°F (220°C). On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for 12-15 minutes, until softened and lightly charred.
- Grill the chicken: Preheat grill to medium-high heat. Grill chicken breasts for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Serve: Plate the mashed potatoes, top with grilled chicken, and garnish with roasted tomatoes.
Notes
For extra flavor, marinate the chicken overnight. You can substitute sweet potatoes for Yukon Gold if desired.
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 38g
- Protein: 35g
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