Mini Chicken Skewers with Pesto, Cranberries and Pistachios
Mini Chicken Skewers with Pesto, Cranberries and Pistachios
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Mini Chicken Skewers with Pesto, Cranberries and Pistachios

15 MIN



  1. With the rack in the highest position, preheat the oven’s broiler.
  2. In a bowl, combine the chicken and pesto. Season with salt and pepper. Thread the meat onto the skewers (see note).
  3. Lightly oil a baking dish and arrange the skewers. Bake for about 8 minutes or until the meat is cooked through. Place in a serving dish or on a wooden board and brush with the honey while still hot. Sprinkle with the cranberries and pistachios.


You can freeze the raw chicken skewers on a baking sheet lined with parchment paper and transfer them to a sealable plastic bag to keep in the freezer. The cooking time for the frozen skewers will be about 10 minutes under the broiler.


  1. I made this recipe for a New Year's Eve potluck. It was delicious and none remained! Very easy to prepare. The only change I made was including a very small asparagus with each piece of chicken being skewered. This recipe is definitely a keeper, and I will make this again. Tip: when using pre-soaked bamboo skewers, wrap the exposed ends with foil paper, shinny side up, to reduce charring on the skewers.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.