Mediterranean Keto Ground Chicken Skillet (Printer-Friendly)

Quick one-skillet meal with ground chicken, Kalamata olives, cherry tomatoes, and feta. Ready in 30 minutes.

# What You Need:

→ Protein & Dairy

01 - 1 pound ground chicken
02 - 0.5 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 - 0.5 cup Kalamata olives, pitted and halved
09 - 1 teaspoon dried oregano
10 - 0.5 teaspoon paprika
11 - 1 tablespoon lemon juice
12 - Salt and black pepper to taste

→ Oils

13 - 2 tablespoons olive oil

# How-To Steps:

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

# Helpful Hints:

01 -
  • It tastes like you spent an hour cooking, but you'll be eating in thirty minutes.
  • The salty feta and briny olives do all the seasoning work for you.
  • Only one pan to wash, which is honestly half the victory.
  • It's keto-friendly without tasting like a diet dish.
02 -
  • Don't add the lemon juice while the pan is still on the heat or it'll taste bitter instead of bright.
  • If your ground chicken releases a lot of liquid, drain some off before adding the tomatoes or the dish will be watery.
  • Let the feta sit on top without stirring so it stays creamy and doesn't melt into mush.
03 -
  • Use block feta instead of pre-crumbled, it's creamier and doesn't have that weird powdery coating.
  • Toast some pine nuts in the skillet before you start cooking and sprinkle them on top for a nutty crunch that makes this feel restaurant-quality.
  • If you want more sauce, add a splash of chicken broth or white wine when you add the tomatoes.
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