Marinate the chicken breasts in the lemon juice, olive oil, black pepper and chopped lemon balm for a few hours in the fridge, turning the pieces once.

Toss the sunflower seeds in a hot frying pan without oil, dry-roasting them until slightly browned. Grind them coarsely. Mix with all the other ingredients for the salsa. Put it in the refrigerator and allow at least 30 minutes for the flavours to blend before serving.

Lift out the meat from the marinade and grill it for about 10 minutes, turning once. Heat the marinade separately in a pan. Arrange the chicken pieces on a serving dish, strain over the cooking liquids and garnish with lemon balm. Serve the salsa separately.