Add your seeds to a mortar and use a pestle to smash them – they don’t have to be ground into powder, just broken open to release flavor.
Place your chicken in a glass container (or foil packet) and sprinkle the seed mixture over the top.
Tear the leaves off the sprig of mint and rub them lightly to release their flavor.
Place the mint leaves on top of the chicken.
Place the roughly chopped garlic on top of the chicken.
Pour lemon juice over the top of the chicken.
Cover container (or close foil packet) and place in refrigerator.
Warm up grill according to your regular chicken-grilling style.
Once the grill is warmed up, retrieve the chicken from the refrigerator, having left it to set at least 10 minutes and up to 30 minutes.
Shake the garlic and mint off the chicken. The seed mixture will likely fall off a bit, but most will stay on.
Place seasoning side down on the grill.
Grill chicken breast 6-8 minutes on each side, until the internal temperature reaches 160 degrees F.
Remove chicken from grill and let set 10 minutes before slicing.
Prepare side dishes – you can set your chicken on a bed of salad greens or quinoa. Add raw, fresh, colorful vegetables and fruits to create a well-balanced meal. Garnish with additional mint or the juice of the other 1/2 of the lemon, if desired.