Combine the parsley, chives, rosemary, garlic, lemon rind and oil in a bowl. Add the chicken and toss to coat. Place in the fridge for 20 minutes to marinate.
Meanwhile, to make the pea pesto potato salad, cook potatoes in a saucepan of boiling water for 12-15 minutes or until tender. Drain. Set aside for 5 minutes to cool slightly. Cut in half. Gently crush potato with a fork and place in a bowl. Cool completely.
Process the peas, mint, parmesan and oil in a food processor until a coarse paste forms. Combine with the potato and the spinach leaves. Season.
Preheat a barbecue grill or chargrill on medium. Thread the chicken onto metal or soaked bamboo skewers and season. Cook, turning, for 4-5 minutes or until chicken is cooked.
Serve the chicken skewers with the pea pesto potato salad.
Serving size: 4
Recipe courtesy of taste.com.au