Start by dicing the chicken into bite-sized pieces and slicing the sausage. Chop the onion and bell pepper, and mince the garlic.

Heat a large, heavy-bottomed pan over medium heat and add a drizzle of oil. Once hot, add the chicken pieces, cooking for about 5-7 minutes until browned.

Stir in the sliced sausage and cook for an additional 3-4 minutes.

Add the chopped onion, bell pepper, and minced garlic to the pan, stirring well. Sauté for about 3-5 minutes until tender and fragrant.

Stir in the rice, ensuring it gets coated in the mixture. Pour in the chicken broth and mix well.

Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it cook for about 20-25 minutes, or until the rice is tender.

Once the rice is cooked, fluff with a fork and garnish with freshly chopped parsley and a squeeze of lemon juice.