These Chicken pesto skewers with a creamy Ricotta dipping sauce are the perfect appetizer or main course for any occasion. They are easy to make and can even be prepped ahead of time for a super simple meal that is sure to impress!
If you are using wooden skewers, soak them in water for at least 30 minutes before placing them on the grill.
In a large bowl combine the chicken, pesto, salt, pepper, and oil. Stir to combine then return to the fridge to marinate for at least 30 minutes, or up to overnight.
When ready to cook, place the chicken and tomatoes on the skewers in an alternating pattern.
Preheat the grill to medium-high heat.
Place the skewers on the hot grill. Cook, turning occasionally, for 10-15 minutes or until the chicken reaches an internal temperature of at least 165 degrees F.
For the Sauce:
Preheat the oven to 425 degrees F
Combine the ingredients in a small oven safe bowl or ramekin Reserving 1 tablespoon of the Parmesan cheese and 1 tablespoon of the mozzarella cheese for topping.
Bake the sauce in the preheated oven for 8-10 minutes, or until it is heated through and the cheeses on top have slightly browned.
Notes
The nutrition label is for the skewers only and includes all of the marinade. Since most of the marinade is discarded the actual carbs, fat, and calorie counts are likely less then what is listed here.Nutrition info for 1 serving of the sauce (~3 tbsp) - 157 calories, 13g fat, 2g carbohydrates, 0g fiber, 7g protein