Mediterranean Keto Ground Chicken Skillet (Printable)

Quick one-skillet dish with ground chicken, olives, tomatoes, and feta ready in 30 minutes.

# What You'll Need:

→ Protein & Dairy

01 - 1 pound ground chicken
02 - ½ cup crumbled feta cheese

→ Vegetables

03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup baby spinach or arugula
07 - 2 tablespoons fresh parsley, chopped

→ Olives & Seasonings

08 - ½ cup Kalamata olives, pitted and halved
09 - 1 teaspoon dried oregano
10 - ½ teaspoon paprika
11 - 1 tablespoon lemon juice
12 - Salt and black pepper to taste

→ Oils

13 - 2 tablespoons olive oil

# Step-by-Step Guide:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and ground chicken to the skillet. Break up chicken with a spatula and cook until browned and cooked through, approximately 6 to 7 minutes.
03 - Stir in cherry tomatoes, Kalamata olives, dried oregano, paprika, salt, and black pepper. Cook for 3 to 4 minutes until tomatoes begin to soften.
04 - Add baby spinach or arugula and cook just until wilted, approximately 1 to 2 minutes.
05 - Remove from heat. Stir in lemon juice and chopped parsley. Sprinkle crumbled feta cheese over the top.
06 - Serve warm directly from the skillet.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The salty feta and briny olives make every bite feel indulgent, even though it's completely keto-friendly.
  • It comes together in half an hour, which means you can have a restaurant-quality meal on a weeknight without breaking a sweat.
02 -
  • Don't overcook the chicken or it will turn dry and crumbly, pull it off the heat as soon as it's just cooked through.
  • Add the lemon juice after you remove the skillet from the heat, cooking it will make the flavor dull and bitter.
  • If your olives are too salty, rinse them quickly under cold water before adding them to the pan.
03 -
  • Use a large enough skillet so the chicken browns instead of steams, overcrowding traps moisture and makes everything soggy.
  • Crumble the feta by hand instead of buying pre-crumbled, it tastes fresher and has a better texture.
  • Taste before adding extra salt, the olives and feta are already quite salty and it's easy to overdo it.
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