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

Peel and finely chop the garlic. Wash the pepper, remove the seeds, and cut it into wedges. Place it in the baking dish.

Cut the chicken breasts into several medium-sized pieces and add them to the baking dish. Season with salt, black pepper, dried oregano, and oil. Bake in the oven for 15 minutes.

After 15 minutes, add the olives to the baking dish. Continue baking for another 15-18 minutes, until the chicken breasts are cooked through.

In a large pot, pour 4 - 5 liters of water and bring it to a boil. Salt the water, add the pasta, and cook over medium heat according to the package instructions. Then drain well and toss with a tablespoon of oil.

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

Once the chicken is cooked, remove the baking dish from the oven, add the cooked pasta and arugula to the dish. Drizzle with lemon juice to taste and add the zest from the washed lemon. Finally, gently toss everything together.

Serve the Mediterranean pasta on plates, sprinkle with cheese, and enjoy.