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nepali

Lentil Crepes with Spiced Chicken and Cucumber Salad

This dish pairs chicken breast, thinly sliced with cucumber, thinly sliced, chickpea flour and plain yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

51 g Protein
67 g Carbohydrates
18 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g chickpea flour 255 kcal
  • 180g water 0 kcal
  • 160g chicken breast, thinly sliced 170 kcal
  • 120g plain yogurt 73 kcal
  • 120g cucumber, thinly sliced 18 kcal
  • 10g vegetable oil 88 kcal
  • 15g lemon juice 5 kcal
  • 2g ground cumin 8 kcal
  • 1g ground turmeric 3 kcal
  • 1g chili powder 3 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. chickpea flourwatersalt
    Whisk chickpea flour with water and salt to make a thin batter; rest 10 minutes.
  2. vegetable oil
    Heat 1 tsp oil in a nonstick pan, pour half the batter, swirl into a thin crepe, cook 2 minutes per side; repeat for a second crepe.
  3. chicken breastvegetable oilground cuminground turmericchili powdersalt
    Toss chicken with cumin, turmeric, chili powder, and a pinch of salt. Cook in the same pan with remaining 1 tsp oil until browned and cooked through, 6 to 8 minutes.
  4. plain yogurtcucumberlemon juicesalt
    Mix yogurt with lemon juice and a pinch of salt. Fold in sliced cucumber.
  5. chicken breastplain yogurtcucumber
    Serve the crepes filled with spiced chicken and topped with the cucumber yogurt salad.

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