Bring the water to a boil in a pot. Once boiling, add the salt and the rinsed rice. Add the vegetable bouillon cube for extra flavor. Cook for 10-15 minutes on low heat, following the package instructions for your rice.

Stir in the chopped spinach and butter. Season with more salt if needed. Cook for another 5-8 minutes, then remove from heat and cover with a lid so any remaining water gets absorbed.

While the rice cooks, cut the chicken breast into bite-sized pieces. Season with the homemade spice mix, salt, and black pepper, then mix in 1 tablespoon of olive oil.

Heat a skillet over medium heat and add the remaining olive oil. Add the chicken and pan fry for about 15 minutes, until golden on all sides.

Plate the spinach rice with the pan fried chicken on top, alongside a simple side salad.