Green Udon with Perfect Chicken Breast

Ingredients

• 190 g fresh udon noodles(90g)
• 2200 g chicken breast with skin(200g)
• 3100 g fresh spinach(100g)
• 4100 g high-protein cottage cheese(100g)
• 520 g parmesan cheese(20g)
• 61 teaspoon olive oil(5g)
• 71.5 tablespoon lemon juice(22g)
• 81 garlic clove(5g)
• 90.5 chili pepper(2g)
• 100.5 teaspoon salt(3g)
• 110.25 teaspoon black pepper(1g)

Instructions

1. 1Preheat the oven to 200°C.
2. 2Rub the chicken breast with salt and black pepper. Place it skin-side up on a baking tray.
3. 3Roast the chicken breast for about 15 minutes, until the skin is golden and crispy. Let it rest for 5 minutes, then slice.
4. 4Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water.
5. 5Blend the spinach with cottage cheese, parmesan, olive oil, garlic, lemon juice, and chili pepper until smooth and bright green.
6. 6Cook the udon noodles according to package instructions, preferably in the same water used for blanching spinach.
7. 7Combine the hot noodles with the green sauce, adding 2–3 tablespoons of cooking water if needed to emulsify the sauce.
8. 8Serve the noodles topped with sliced chicken breast. Optionally, sprinkle with extra parmesan.