Delicious One-Pan Chicken with Creamy Mustard Sauce

Instructions:

1. Preheat the oven: Turn your oven on to 200°C/fan 180°C/gas mark 6.
2. Roast the vegetables: Toss the asparagus and peppers with a light spray of low-calorie cooking spray and spread them out on a baking sheet. Roast them in the preheated oven for 15-20 minutes, or until tender-crisp.
3. Sauté the base: In a separate pan, heat some low-calorie cooking spray over medium-low heat.
4. Add the chopped onion and garlic, and cook for about 5 minutes, until softened and lightly browned.
5. Cook the chicken and bacon: Add the sliced chicken breasts, chopped bacon, and mushrooms to the pan with the softened vegetables. Increase the heat to medium and cook for an additional 10 minutes, or until the chicken is cooked through.
6. Make the sauce: While the chicken simmers, combine the quark, hot chicken stock, mustard powder, and a pinch of salt and pepper in a bowl. Whisk well until a smooth sauce forms.
7. Simmer and serve: Pour the creamy mustard sauce into the pan with the cooked chicken mixture. Stir well and simmer for 5-10 minutes, allowing the sauce to thicken slightly.
8. Plate and enjoy: Remove the roasted vegetables from the oven. Divide them among plates and top with the creamy chicken mixture. Garnish with a sprinkle of dried parsley for a touch of freshness.
9. This recipe is a great way to enjoy a flavorful and satisfying chicken dish without breaking the bank on calories .