Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, toast pine nuts over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
Spray chicken with cooking spray; sprinkle with 1/4 teaspoon each salt and pepper. Place chicken on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes and cut into 1-inch pieces.
In medium saucepan, heat stock over medium heat. In large skillet, heat oil over medium heat. Add onion; cook and stir 5 minutes. Add freekeh; cook and stir 3 minutes. Add garlic and lemon juice; cook and stir 1 minute. Add stock, 1/2 cup at a time, stirring constantly after each additional until liquid is absorbed. Stir in tomatoes, nutritional yeast, chicken and 1/4 teaspoon each salt and pepper; cook and stir 2 minutes. Makes about 8 cups.
Serve risotto sprinkled with pine nuts and basil if desired.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.