To a small saucepan add the olive oil and garlic cloves.

Heat over medium low heat until the garlic cloves sizzle and start to turn brown, turn off immediately. Add to a heat-proof bowl and allow to cool.

Add the lemon zest, lemon juice, basil leaves, cooled garlic, honey or agave, salt and pepper to a food processor or blender and pulse 3 to 4 times.

With the processor or blender running, drizzle in the cooled oil until smooth and thickened. Set aside.

Add half of the marinade to a large ziptop bag or container with a lid., add the chicken breasts and make sure the chicken is covered well. Refrigerate for 2 hours.

Lay out the vegetables onto a large cutting board.

Skewer the tomatoes to make them easy to grill and brush all the vegetables with the marinade, set the rest aside to dress the dish at the end.

Preheat grill.

Cook pasta according to package directions, drain and toss with half of marinade. Set aside.

When the chicken has marinated discard the marinade.

Grill the chicken and vegetables until charred and tender.

Only grill the tomatoes for a few minutes on 1 side, or they will be mushy.

Allow the chicken breasts to rest for 5 minutes before slicing.

Put the whole bell peppers into a bowl with a lid or cover with plastic wrap and allow to cool.

Once cooled, the charred skin should peel easily, discard the skin and seeds.

Slice the chicken, toss the vegetables and tomatoes with the pasta.

Squeeze the grilled lemon halves over the dish.

Top with grated parmesan cheese and basil and the rest of the unused marinade.