In a large skillet or pot, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same pan, add the onion, garlic, and bell pepper. Sauté for 3-4 minutes, or until the onions become translucent.

Return the cooked chicken to the skillet. Add the rinsed rice and stir everything to combine.

Pour in the diced tomatoes (with their juices), lemon juice, and 2 cups of water. Stir well, and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes.

After the rice has cooked, gently fold in the sliced olives, crumbled feta cheese, and chopped parsley. Taste and adjust seasoning if necessary.

Fluff the rice with a fork, and serve warm. Garnish with additional feta and parsley if desired.