This dish only has 1 1/2 tsp of brown sugar which can easily be substituted for stevia if you really want to go sugar free. At only 8.8g of carbs per serving even with the sugar, you don’t have to sacrifice flavour.
I like to pound the chicken, especially at the thicker part till the entire breast is about 3/4 of an inch thick. This will help it cook more evenly. Pair it with a spinach salad sprinkled with balsamic vinaigrette and slivered almonds.