Roast Chicken Thighs with Pan-Seared Duck Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roast Chicken Thighs with Pan-Seared Duck Breast

YOUR SOLIN GENERATED RECIPE

Roast Chicken Thighs with Pan-Seared Duck Breast

Savor a hearty carnivore feast featuring tender roasted chicken thighs perfectly seasoned and paired with a luxuriously pan-seared duck breast, boasting a rich, crispy exterior and juicy, succulent interior. The dish is crafted to balance robust flavors and satisfy your protein needs while keeping the calorie count in check.

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NUTRITION

658kcal
Protein
68g
Fat
34.5g
Carbs
0.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (~200g total)

160g Duck Breast

1 teaspoon Salt

1/2 teaspoon Black Pepper

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides generously with salt and pepper.

  • 3

    Place the chicken thighs on a baking tray and drizzle with a teaspoon of olive oil. Roast in the preheated oven for about 30-35 minutes or until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    Meanwhile, score the skin of the duck breast lightly in a crisscross pattern. Season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes until the skin is crisp and golden.

  • 6

    Flip the duck breast and sear the other side for an additional 4-5 minutes or until the internal temperature reaches 135-140°F for medium rare.

  • 7

    Allow the duck breast to rest for 5 minutes before slicing. Serve alongside the roasted chicken thighs.

  • 8

    Plate and enjoy your balanced, protein-packed carnivore dinner.

Roast Chicken Thighs with Pan-Seared Duck Breast

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roast Chicken Thighs with Pan-Seared Duck Breast

YOUR SOLIN GENERATED RECIPE

Roast Chicken Thighs with Pan-Seared Duck Breast

Savor a hearty carnivore feast featuring tender roasted chicken thighs perfectly seasoned and paired with a luxuriously pan-seared duck breast, boasting a rich, crispy exterior and juicy, succulent interior. The dish is crafted to balance robust flavors and satisfy your protein needs while keeping the calorie count in check.

NUTRITION

658kcal
Protein
68g
Fat
34.5g
Carbs
0.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (~200g total)

160g Duck Breast

1 teaspoon Salt

1/2 teaspoon Black Pepper

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides generously with salt and pepper.

  • 3

    Place the chicken thighs on a baking tray and drizzle with a teaspoon of olive oil. Roast in the preheated oven for about 30-35 minutes or until the skin is crispy and the internal temperature reaches 165°F.

  • 4

    Meanwhile, score the skin of the duck breast lightly in a crisscross pattern. Season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes until the skin is crisp and golden.

  • 6

    Flip the duck breast and sear the other side for an additional 4-5 minutes or until the internal temperature reaches 135-140°F for medium rare.

  • 7

    Allow the duck breast to rest for 5 minutes before slicing. Serve alongside the roasted chicken thighs.

  • 8

    Plate and enjoy your balanced, protein-packed carnivore dinner.