Light the barbecue or broiler. Skewer the chicken medallions onto 4 or 6 metal skewers and grill or broil for about 15 minutes, turning, until golden and tender. Remove and set aside, covered to keep warm.

In the meantime, boil the pasta and make the vegetables.

Bring a large pot of water to a rolling boil and season generously with salt. Cook the pasta according to package directions.

For the vegetables, heat the olive oil in a large skillet and cook the onion and garlic over medium heat until translucent, about 7 – 8 minutes. Add the broccoli florets and toss to coat in the oil. Add the peas and toss to coat. Season with sea salt and pepper to taste. Cover and cook for five minutes until the broccoli and peas are al dent. Add the tomato halves and shake the pan back and forth over the heat to distribute the vegetables evenly. Cook for five minutes. Add the lemon zest and basil.

Remove the chicken from the skewers and gently stir into the vegetable mixture.

Drain the pasta and save a half cup of the cooking liquid. Stir that into the vegetable mixture. Toss the pasta with a little olive oil. Serve with the vegetables and chicken on top.