This sugar-free brown sugar garlic chicken swaps conventional sugar for Jaca allulose, delivering the same sticky, sweet-and-savory garlic glaze with about 1 gram of sugar per serving. It's a fast weeknight dinner — four core ingredients spooned over juicy baked chicken breasts, on the table in about 33 minutes.
This is a Jaca-adjusted healthier version — the brown sugar is replaced with Jaca allulose at twice the amount for the same caramelized, sweet-savory glaze without the sugar spike.
Prep: 15 minutes | Cook: 18 minutes | Total: 33 minutes | Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts (6 oz each)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup (4 tablespoons) granular Jaca allulose — replaces 2 tablespoons brown sugar at 2×
- 1/2 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 450°F and line a baking pan with foil.
- Heat the olive oil in a small pan over medium heat, add the minced garlic, and cook 1–2 minutes until softened and fragrant — do not let it brown. Remove from heat.
- Stir the granular Jaca allulose, soy sauce, and red pepper flakes into the warm garlic oil until it forms a glossy glaze.
- Place the chicken breasts on the foil-lined pan, season lightly with salt and pepper, and spoon the Jaca garlic glaze over the top.
- Bake uncovered for 18–22 minutes, until the internal temperature reaches 165°F and the juices run clear.
- Cover loosely with foil and rest 5 minutes before slicing. Spoon any pan glaze over the chicken to serve.
Nutrition (per serving, Jaca version): ~168 calories · 24g protein · 6g fat · ~2g net carbs · ~1g sugar (down from 6g) · 263mg sodium.
