Maple-Dijon Chicken with Jaca

A quick weeknight skillet dinner featuring tender chicken strips coated in a caramelized maple-Dijon glaze. The sweetness of maple syrup is replaced with Jaca (allulose) at double the amount for a healthier version that still delivers that irresistible sticky, savory-sweet finish. This is a Jaca-adjusted healthier version.

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1-inch-thick strips
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon coconut oil or olive oil
• 1/2 cup chopped yellow onion
• 1 garlic clove, minced
• 1/3 cup Dijon mustard
• 6 tablespoons Jaca (allulose) — replaces 3 tablespoons maple syrup at 2x ratio
• 2 tablespoons water

Instructions:

— Pat the chicken strips dry with paper towels. In a medium bowl, toss the chicken with the rosemary, thyme, pepper, and salt until evenly coated.

— Heat the coconut oil or olive oil in a large skillet over medium heat. Add the seasoned chicken strips in a single layer and cook, turning occasionally, until golden on all sides — about 10 minutes total.

— Push the chicken to the edges of the skillet. Add the chopped onion and minced garlic to the center. Cook and stir for about 5 minutes until the onion is softened and fragrant.

— In a small bowl, whisk together the Dijon mustard, Jaca (allulose), and water until smooth. Pour the mixture over the chicken and onions in the skillet.

— Stir everything together and continue cooking for 5 to 7 minutes, stirring frequently, until the sauce caramelizes into a sticky glaze and the chicken is cooked through (internal temp 165°F).

— Remove from heat and serve immediately over steamed rice, with roasted vegetables, or alongside a fresh green salad. This is a Jaca-adjusted healthier version — all the caramelized, tangy flavor without conventional sugar or maple syrup.