Mediterranean Keto Ground Chicken Skillet (Printable)

Flavorful ground chicken skillet with olives, tomatoes, and feta ready in 30 minutes.

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

→ Oils

13 - 2 tablespoons extra virgin olive oil

# How To Make It:

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

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than the actual cooking.
  • The salty feta and briny olives make every bite feel indulgent without the carbs.
  • You can have this on the table in thirty minutes, even on your most chaotic evenings.
02 -
  • Ground chicken dries out faster than beef, so watch your heat and don't walk away during the browning step.
  • Add the lemon juice off the heat or it can turn bitter if it cooks too long.
  • If your tomatoes aren't very juicy, splash in a tablespoon of water to help them break down.
03 -
  • Use a large skillet so everything cooks evenly and the chicken browns instead of steams.
  • Taste before adding salt, the olives and feta are already salty and you might not need much.
  • Let the skillet rest for a minute before serving so the flavors settle and the feta softens just enough.
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