Preheat your oven to 350°F (175°C).

Toast the pine nuts in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes.

In a mixing bowl, combine the cooked brown rice, prepared pesto, lemon juice, lemon zest, salt, and pepper.

Fold in the diced cooked chicken and halved grape tomatoes into the rice mixture.

Pour the mixture into a casserole dish, sprinkle the toasted pine nuts on top, and bake uncovered for about 15 minutes.

Drizzle with honey balsamic glaze at the table if desired.