1. Make the gremolata putting the zest of the lemons, juice of 1 lemon, garlic, oil, parsley and mint leaves in a blender and whizzing until finely chopped. Set aside.
2. Make a dish-shaped container out of the cooking foil, put the seeds in and cook on the barbecue for a few minutes until they start to pop, then set aside.
3. Season the chicken and cook on a med heat for 15 mins on each side. Test it's cookked by skewering it in the tickest part of the meat and checking that the juices run clear. If not, return tot he heat for another 5 mins and check again. Once cooked through, crumble some feta on top, scatter over the seeds and drizzle with gremolata.
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