Mediterranean Keto Ground Chicken Skillet (Printable)

Flavorful ground chicken with olives, tomatoes, and feta in one skillet.

# 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
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 fresh lemon juice
12 - Salt and black pepper to taste

→ Oils

13 - 2 tablespoons olive oil

# How-To:

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. Break up chicken with a spatula while cooking 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 an additional 3-4 minutes until tomatoes begin to soften.
04 - Add baby spinach to the skillet and cook just until wilted, approximately 1-2 minutes.
05 - Remove skillet from heat. Stir in fresh lemon juice and chopped parsley.
06 - Sprinkle crumbled feta cheese over the top. Serve warm directly from the skillet.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The briny olives and tangy feta balance the lean chicken in a way that feels indulgent without the carbs.
  • You can have this on the table in thirty minutes, even on nights when cooking feels like a chore.
  • It tastes like youve been to the Mediterranean, but youre really just standing in your kitchen in sweatpants.
02 -
  • Don't skip the lemon juice, it transforms the dish from good to unforgettable by cutting the richness and tying all the flavors together.
  • If your cherry tomatoes are watery, let them cook an extra minute so the liquid reduces slightly and doesn't make the skillet soupy.
  • Add the feta after you turn off the heat so it softens but doesn't completely melt, you want those creamy pockets intact.
03 -
  • Use a wide skillet so the chicken browns instead of steams, crowding the pan makes everything soggy.
  • Taste before you add salt, the olives and feta are already salty and you might not need much.
  • Let the skillet rest off the heat for a minute before serving so the flavors settle and the feta softens just enough.
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