Preheat the oven to 200°C. Spoon 1/2 cup of the pesto into a large bowl. Add the chicken and toss to coat. Arrange a single layer of chicken into a small greased roasting pan. Roast for 15-20 minutes until cooked through. Set aside for 15 minutes in the pan, then slice.
Arrange the broccolini and capsicums in another roasting pan. Drizzle with half the oil, season and turn to coat. Scatter the bread onto a tray, drizzle over the remaining oil. Place the bread under the vegetables in the oven and roast both trays for 12- 15 minutes or until the vegetables are tender and bread is lightly golden.
Combine the onion, olives and capers. Then the remaining pesto with a little cold water to form a dressing.
Divide the broccolini, capsicums, tomatoes, chicken, bread, olive mixture, rocket and basil among 4 serving bowls. Sprinkle with parmesan. Serve with dressing.