Season chicken on both sides with salt and pepper.
Heat 2 tbsp olive oil in a large skillet over medium heat.
Tilt pan to evenly distribute oil, then add chicken breasts and allow to cook for about 5 minutes.
Carefully flip chicken and cook for a remaining 5 minutes, until a meat thermometer inserted into the chicken reads 165 degrees F, or juices run clear.
Turn off the heat and remove the chicken to a plate and set aside, but do not drain oil from pan.
While the chicken is cooking, cook the polenta in a medium saucepan per the package instructions (you can use water or stock to cook the polenta; using stock results in a more savory result, but either way it's delicious). If the polenta is done cooking before the chicken and veggies are ready, cover pot until ready to serve.
Make the dressing by placing 4 tbsp olive oil, lime juice, mint, coriander and a sprinkling each of salt and pepper in a bowl and whisking together until well-combined.
Turn the skillet with the oil and drippings for the chicken back on, add the peppers, chile and onion, season with salt and pepper and sauté until vegetables are tender and fragrant, about 5 minutes.
Mix in about 2 tbsp of the prepared dressing and toss to coat.
Scoop polenta onto a serving platter, then top with chicken, pepper and onion mixture and remaining dressing.
Serve!
