Preheat oven to 350 degrees.

Toast the pine nuts in a dry skillet over medium heat. When they are fragrant and beginning to brown, remove them from the heat and set aside.

Put the rice, pesto, lemon juice, lemon zest, salt and pepper in a mixing bowl, and stir to combine.

Add the chicken and grape tomatoes, and stir gently to combine.

Pour rice mixture in a casserole dish, and sprinkle with pine nuts.

Bake uncovered at 350 degrees for 15 minutes or until heated through.

Drizzle on balsamic glaze at the table, if desired.