Mediterranean Keto Ground Chicken Skillet (Print Version)

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

# 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 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 olive oil

# How-To:

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. Cook while 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 3 to 4 minutes until tomatoes begin to soften.
04 - Add baby spinach or arugula and cook just until wilted, approximately 1 to 2 minutes.
05 - Remove skillet from heat. Stir in fresh lemon juice and chopped parsley.
06 - Sprinkle crumbled feta over the top. Serve warm directly from the skillet.

# Expert Advice:

01 -
  • One skillet means actual cleanup time instead of scrubbing three pans while your dinner gets cold.
  • The feta melts just enough to get creamy without losing its tangy bite, and that contrast with the olives is unbeatable.
  • It tastes like vacation food but uses ingredients you probably already have sitting around.
  • Ground chicken cooks so fast you can start this after work and still eat before eight.
02 -
  • Don't overcook the spinach or it turns slimy, it wilts in under two minutes so watch it closely.
  • Add the feta at the very end off the heat so it softens without melting into oblivion.
  • If your skillet isn't big enough, the chicken will steam instead of brown, use at least a twelve inch pan.
03 -
  • Use a wooden spatula to break up the chicken, metal can scratch your skillet and the chicken sticks less to wood.
  • Let the skillet rest for two minutes before serving so the feta sets slightly and doesn't slide right off.
  • If you want a creamier finish, stir in a tablespoon of heavy cream or Greek yogurt with the lemon juice.
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