Grilled Pesto Chicken with Summer Squash

1/4  cup		toasted walnuts
3  tablespoons		refrigerated pesto
1  tablespoon		fresh lemon juice
1  pinch		Kosher salt and black pepper
3		zucchinis
3  cups		yellow squash, cut lengthwise into thick slices
1  tablespoon		olive oil
18  ounces		boneless, skinless chicken breast fillets
2  teaspoons		salt free garlic and herb seasoning blend
4		Fresh basil,s for serving

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DIRECTIONS
Heat grill to medium-high. Stir together walnuts, pesto, and fresh lemon juice. Thin with 1 tablespoon water, if necessary. Season with kosher salt and black pepper.
Toss 3 zucchini and 2 yellow squash (cut lengthwise into thick slices) with olive oil and kosher salt and black pepper.
Season 3 boneless, skinless chicken breast fillets with salt-free garlic and herb seasoning blend, and kosher salt and black pepper.
Grill chicken until cooked through, 5 to 6 minutes per side. Grill squash until tender, 2 to 4 minutes per side. Serve vegetables and chicken topped with pesto and fresh basil.