Mediterranean Keto Ground Chicken Skillet (Printable)

Quick skillet dish featuring ground chicken with olives, tomatoes, and feta. Ready in 30 minutes.

# What You'll Need:

→ Protein & Dairy

01 - 1 pound ground chicken
02 - 1/2 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 - 1/2 cup Kalamata olives, pitted and halved
09 - 1 teaspoon dried oregano
10 - 1/2 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. Cook, breaking up the chicken 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 and cook just until wilted, approximately 1-2 minutes.
05 - Remove skillet from heat. Stir in lemon juice and chopped parsley. Sprinkle crumbled feta over the top and 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 bring so much flavor you won't miss the carbs.
  • It tastes like you spent an hour cooking, but you'll be eating in thirty minutes.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't overcook the spinach or it turns mushy, just let it wilt and immediately move to the next step.
  • If your ground chicken releases a lot of liquid, drain some off before adding the tomatoes so the dish doesn't get watery.
  • Taste before serving and adjust salt carefully, the olives and feta are already quite salty.
03 -
  • Let the skillet rest off the heat for a minute before serving so the feta softens and the flavors settle together.
  • Use a wide skillet to give the chicken room to brown properly instead of steaming in its own juices.
  • Fresh lemon juice is key, bottled just doesn't have the same brightness or zing.
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