Mediterranean Keto Ground Chicken Skillet (Print)

One-skillet Mediterranean keto dish with ground chicken, olives, tomatoes, and feta. Ready in just 30 minutes.

# What You 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

# 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 to the skillet. Cook while breaking up chicken with a spatula until fully 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 to the skillet and cook just until wilted, approximately 1-2 minutes.
05 - Remove skillet from heat. Stir in lemon juice and chopped parsley.
06 - Sprinkle crumbled feta cheese over the top. Serve warm directly from the skillet.

# Top Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The salty olives and creamy feta bring serious flavor without any fuss or fancy techniques.
  • It feels indulgent and restaurant worthy, but it's keto friendly and ready in half an hour.
  • You can swap the greens or toss in whatever herbs you have lying around and it still turns out great.
02 -
  • Don't skip browning the chicken properly, pale meat means you're missing out on flavor and texture.
  • Taste before you add extra salt, the olives and feta are already salty and it's easy to overdo it.
  • If your tomatoes aren't juicy enough, add a splash of water or chicken broth to keep things from drying out.
  • Wilt the greens at the very end or they'll turn mushy and lose their vibrant color.
03 -
  • Use a well seasoned cast iron skillet if you have one, it gives the chicken a better crust and holds heat beautifully.
  • Let the feta sit on top without stirring it in completely, so you get creamy pockets of cheese in every bite.
  • If you can find good quality Kalamata olives from the deli counter instead of canned, the flavor difference is worth it.
Go Back