Preheat oven to 350°F.

Add the pine nuts to a baking sheet and toast for 3 minutes until slightly golden - watch closely, they burn fast.

Add all pesto ingredients except the olive oil to a food processor and pulse for about a minute.

Add in the olive oil and pulse until creamy. Set aside.

Trim the chicken breasts and cut into cubes.

Add the chicken to a ziplock bag with 1/3 cup of pesto, juice of 1 lemon, salt, and pepper.

Refrigerate to marinate for at least 20 minutes until ready to grill.

Soak wooden skewers in water so they don't burn on the grill.

Cook the rice according to package instructions.

Chop the bell peppers, zucchini, and red onion.

Add the veggies to a bowl with a little olive oil, a splash of balsamic vinegar, salt, and pepper.

Heat the grill to high heat and spray with a little oil.

Thread the chicken onto the skewers.

Add the veggies and chicken skewers to the grill and cook with the lid closed for 10 minutes, or until the chicken is fully cooked, rotating every few minutes.

Let the rice cool for a few minutes, then stir in some pesto - cooling first keeps the rice from getting mushy.

Serve everything with extra pesto on the side for dipping :) ENJOY !!