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Heat the olive oil over medium heat in a large deep skillet.
Add the sliced chicken sausage and cook for about 3-5 minutes on each side, until browned and crisp, remove the sausage and set aside.
In the same skillet, add the dry rice and toast in the oil for 2-3 minutes.
Season with the salt, pepper, garlic powder, and oregano and mix to combine.
Add the broth, stir to combine, and cover the skillet.
Cook, covered, for 12-16 minutes, until the rice is fully cooked.
Add the soy sauce, lemon juice, and spinach, stir and cook to let the spinach fully wilt.
Remove from the heat and add the chicken sausage.
Mix well and serve.