Servings: 2

1 large Eggplant 1 large Eggplant
1 Green Pepper (cut) 1 Green Pepper (cut)
1 Red Pepper(cut) 1 Red Pepper(cut)
1 Yellow Pepper(cut) 1 Yellow Pepper(cut)
½ Yellow or White Onion (chopped finely) ½ Yellow or White Onion (chopped finely)
10 oz of Chicken 10 oz of Chicken
2 Garlic Cloves 2 Garlic Cloves
Fresh Basil Leaves (hand-full) Fresh Basil Leaves (hand-full)
2 tbsp of your Healthy Fat Option (Coconut, Grapeseed of Avocado oil) 2 tbsp of your Healthy Fat Option (Coconut, Grapeseed of Avocado oil)
½cup of Coconut Amino ½cup of Coconut Amino
¼ cup of water ¼ cup of water
1 tsp of Chili Powder 1 tsp of Chili Powder
4½ tsp of Fish Sauce 4½ tsp of Fish Sauce

Start by prepping your Eggplant by cutting off the top and bottom off.  Then you will want to cut your eggplant lengthwise at about ¾ inches thick.
In a Large non-stick skillet you will add your Healthy Fat option and your cut eggplant. Toss in the oil to make sure the eggplant gets coated. You can then turn your heat down and add a little bit of water and let cook for about 5 to 7min stirring every once and awhile to make sure the eggplant is not sticking to the pan. If you need to add more water you can. You want your eggplant to still be firm so that it is holding its shape but a little soft to know that its cooked. Set your eggplant aside while you finish the rest of your dish.
Cut your chicken into square like pieces. Be sure to Salt and Pepper your chicken. In your frying pan (I used the same one as the eggplant just removed the eggplant), add in your chopped onion and let cook till onion starts to get a little brown to get that caramelization effect. Add in your  garlic and let cook until fragrant before adding in your chicken. Let cook for about 4 mins stirring constantly before adding in your peppers.
While the veggies and chicken are cooking your can prepare the sauce. Start by adding your Fish Sauce, coconut amino, water and chili powder in a bowl. Whisk together and pour over your chicken and veggie mixture once the chicken is cooked. Add in your eggplant and stir well. Let cook on low for 2 to 3 min.  Serve over Veggie pasta or cauliflower Rice or eat as is. ENJOY!

Calories:  Calories:
2 cups of Eggplant: 40 calories  2 cups of Eggplant: 40 calories
3 cups of Peppers: 120 Calories  3 cups of Peppers: 120 Calories
1/2 cup of Onion: 32 calories  ½ cup of Onion: 32 calories
2 Garlic Cloves: 12 Calories  2 Garlic Cloves: 12 Calories
10 oz of Chicken: 308 Calories  10 oz of Chicken: 308 Calories
Total: 512 Calories (single serving = 256 calories)  Total: 512 Calories (single serving = 256 calories)
When adding either Cauliflower Rice or Veggie Noodles like zucchini or squash be sure to add in the calories for those items to reach your 400 calorie mark for this meal. I love this meal because it really helped curb my craving for Asian food. You can also do the same recipe and sub beef instead of chicken.  When adding either Cauliflower Rice or Veggie Noodles like zucchini or squash be sure to add in the calories for those items to reach your 400 calorie mark for this meal. I love this meal because it really helped curb my craving for Asian food. You can also do the same recipe and sub beef instead of chicken.