Preheat the oven to 225 °C and grease a baking dish with oil.

Peel and finely chop the garlic. Wash the bell pepper, cut it into strips, and place it together with the garlic into the baking dish.

Cut the chicken strips into smaller pieces and add them to the dish with the vegetables. Season with salt, black pepper, dried oregano, and drizzle with oil. Mix well, place in the oven, and bake for 15 minutes.

Remove the baking dish from the oven after 15 minutes and add the olives. Return the dish to the oven and bake for another 10 minutes, or until the chicken is fully cooked.

Pour water into a pot and bring it to a boil. Add salt, then add the pasta and cook on low heat for about 10 minutes, or until al dente. Drain well and mix with oil.

Rinse the arugula under cold water in a colander and let it drain.

Add the cooked pasta and arugula to the baking dish. Drizzle with lemon juice, season with salt and pepper to taste, and mix well.

Serve the pasta on plates, sprinkle with cheese at the end, and serve. Enjoy your meal.