Dice the chicken breast into cubes and season with garlic powder, oregano, cumin and olive oil. Cook the chicken on the pan for 10-15 minutes on high heat or in the oven/air fryer for 15 minutes at 220°C.
On low heat, add the light butter, garlic paste, chopped onion, tomato paste, skimmed milk, low fat cream cheese and spinach. Stir and let it simmer until rich and creamy.
Meanwhile, boil 200g of uncooked rice.
