PREPARE rice & quinoa medley according to package cooking instructions using water and adding salt to saucepan.
HEAT grill to medium-high. Season chicken tenders with salt and pepper. Place chicken on grill. Cover and grill 12 to 16 minutes or until internal temperature reaches 165°F, turning halfway through cooking time.
FLUFF rice & quinoa medley with fork. Stir in 1/3 cup pesto. Spoon onto serving plates. Top with chicken, remaining pesto and pine nuts.