Mediterranean Keto Ground Chicken Skillet (Print Version)

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

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

→ Oils

13 - 2 tablespoons extra virgin olive oil

# Directions:

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. Cook, breaking up the chicken with a spatula, 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 another 3 to 4 minutes until tomatoes begin to soften.
04 - Add baby spinach to the skillet and cook just until wilted, approximately 1 to 2 minutes.
05 - Remove from heat. Stir in lemon juice and chopped parsley, then sprinkle crumbled feta over the top. Serve warm directly from the skillet.

# Expert Tips:

01 -
  • It cooks in one skillet, so cleanup is as easy as dinner itself.
  • The salty olives and creamy feta make every bite feel indulgent, even though it's completely keto-friendly.
  • You can have it on the table in half an hour without touching a single carb.
02 -
  • Ground chicken dries out faster than beef, so don't overcook it or you'll end up with sad, rubbery crumbles.
  • Add the feta at the very end, off the heat, so it stays creamy instead of turning into melted mush.
  • If your tomatoes aren't very juicy, splash in a tablespoon of water to help create a light sauce.
03 -
  • Don't rinse the olives, that brine is flavor, just pat them dry if they're too wet.
  • Use a wide skillet so the chicken browns instead of steaming, it makes a big difference in texture.
  • Taste before adding salt, the olives and feta are already salty and you might not need any.
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