Rustic Italian Sausage and Chicken Skillet with Roasted Bell Peppers, Grape Tomato Pan Sauce and Herbed Polenta

Prep all ingredients: Cut chicken breasts into 1-inch cubes. Remove sausages from casings if needed. Core and slice bell peppers into 1/2-inch strips. Mince garlic cloves. Halve grape tomatoes. Roughly chop cilantro and basil. Cut lime into wedges. Dice avocado.

Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Add sausages and cook for 5 minutes, breaking them up with a wooden spoon until browned. Transfer to a plate.

In the same skillet, add another tablespoon of olive oil. Add chicken pieces in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook undisturbed for 3 minutes to develop a good sear, then stir and cook for another 2 minutes until browned on all sides. Transfer to the plate with sausage.

Add bell pepper strips to the skillet with another 1/2 tablespoon of olive oil. Cook for 5 minutes, stirring occasionally, until peppers begin to soften and char slightly.

Add minced garlic to the peppers and cook for 30 seconds until fragrant. Add halved grape tomatoes and cook for 2 minutes until they begin to burst.

Pour in white wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Let simmer for 2 minutes until reduced by half.

Return sausage and chicken to the skillet. Add chicken broth, remaining salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 5 minutes until sauce slightly thickens and meat is fully cooked through.

While the skillet simmers, prepare the polenta: In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, reducing heat to low. Cook for 15 minutes, stirring frequently to prevent lumps, until polenta is thick and creamy.

Stir half of the chopped herbs and the grated parmesan into the polenta. Season with salt and pepper to taste.

Just before serving, squeeze juice from half the lime over the skillet mixture and stir in half of the chopped herbs, reserving some for garnish.

To serve, spoon the herbed polenta onto plates, top with the sausage and chicken skillet mixture. Garnish with diced avocado, remaining fresh herbs, and serve with lime wedges on the side.