Oven-Baked Spanish Chickpeas & Orzo with Artichokes & Romesco Mayo
Ready to Cook

Oven-Baked Spanish Chickpeas & Orzo

with Artichokes & Romesco Mayo

30 MIN
+$3.99/serving 2 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! In this hearty orzo bake, plump chickpeas, marinated artichokes, and more are mixed with a blend of bold spices, including paprika, coriander, and cayenne pepper. Crunchy almonds and a drizzle of creamy romesco mayo round out the dish.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    ingredients
    Oven-Baked Spanish Chickpeas & Orzo with Artichokes & Romesco Mayo
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 4 oz Orzo Pasta
    • 1 15.5-Oz Can Chickpeas
    • 4 oz Grape Tomatoes
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 3 oz Baby Spinach
    • 2 Tbsps Sliced Roasted Almonds
    • 2 Tbsps Mayonnaise
    • 1½ Tbsps Golden Raisins
    • 1 oz Sliced Roasted Red Peppers
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ¼ cup Marinated Artichoke Hearts
    • 1 Single-Use Aluminum Tray
    time-saving
    tips & techniques
    Prepare the ingredients & bake the tray
    1 Prepare the ingredients & bake the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Pat the chicken dry with paper towels. Season with salt and pepper. In the tray, combine the seasoned chicken, spinach, drained chickpeas, pasta, spice blend, tomatoes, artichokes, raisins, and peppers. Stir to combine. Add 1/4 cup of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. Remove from the oven.

    Make the romesco mayo & serve your dish
    2 Make the romesco mayo & serve your dish

    Meanwhile, in a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper. Serve the baked tray topped with the romesco mayo and almonds. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients & bake the tray
    1 Prepare the ingredients & bake the tray

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Pat the chicken dry with paper towels. Season with salt and pepper. In the tray, combine the seasoned chicken, spinach, drained chickpeas, pasta, spice blend, tomatoes, artichokes, raisins, and peppers. Stir to combine. Add 1/4 cup of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil and bake 20 to 22 minutes, or until the pasta is tender and the chicken is cooked through. Remove from the oven.

    2 Make the romesco mayo & serve your dish

    Meanwhile, in a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper. Serve the baked tray topped with the romesco mayo and almonds. Enjoy! 

    Make the romesco mayo & serve your dish
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