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In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 more seconds.
Add the cubed chicken, season with Italian seasoning, ½ teaspoon salt, and black pepper, and cook until the chicken is mostly cooked through, about 7 minutes.
Add the rice and cook with the chicken for about 2 minutes. Add the peas and carrots, soy sauce and remaining ½ teaspoon salt.
Add the water on top, mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
Fluff the rice, sprinkle with fresh parsley and serve warm.