Mediterranean Keto Ground Chicken Skillet

My neighbor showed up one evening with a bag of Kalamata olives and asked if I knew what to do with them. I tossed them into a skillet with some ground chicken, tomatoes, and whatever greens I had wilting in the crisper. The kitchen smelled like a Greek taverna within minutes, and she ended up staying for dinner. We ate straight from the pan, feta melting into every bite, and I scribbled the rough steps on a grocery receipt so I wouldn't forget.

I made this for a friend who swore she hated olives. She picked one out, tasted it cautiously, then went back for seconds without a word. By the end of the meal, she was soaking up the pan juices with cucumber slices and asking why she'd been avoiding olives her whole life. Sometimes the right dish changes your mind about an ingredient you thought you knew.

Ingredients

• Ground chicken: Leaner than beef but still rich enough to carry bold Mediterranean flavors, and it cooks faster than you'd expect.
• Feta cheese: Crumbled feta melts just slightly in the warm skillet, adding creamy pockets of salt that make every forkful different.
• Yellow onion: Diced small and cooked until soft, it sweetens the base and keeps the chicken from tasting flat.
• Garlic: Fresh cloves minced fine release their sharpness quickly, mellowing into something almost buttery as they hit the oil.
• Cherry tomatoes: Halved so they burst and release their juices, creating a light sauce without any extra liquid.
• Baby spinach: Wilts in seconds and adds color, or swap in arugula if you want a peppery bite.
• Kalamata olives: Pitted and halved, they bring that briny punch that makes the dish unmistakably Mediterranean.
• Dried oregano: A teaspoon is enough to transport your kitchen to somewhere sun-drenched and coastal.
• Paprika: Optional but adds a subtle smokiness that deepens the flavor without overpowering anything.
• Lemon juice: Brightens everything at the end, cutting through the richness and waking up your taste buds.
• Fresh parsley: Chopped and stirred in last minute, it adds a grassy freshness that balances the heavier ingredients.
• Olive oil: The foundation that carries flavor and keeps the chicken from sticking to the pan.

Instructions

Start with the aromatics:

Heat the olive oil in a large skillet over medium heat, then add the diced onion and let it cook for 3 to 4 minutes until it turns translucent and smells sweet. This builds the flavor base, so don't rush it.

Brown the chicken:

Add the minced garlic and ground chicken, breaking the meat up with a spatula as it cooks until browned and cooked through, about 6 to 7 minutes. You want some golden bits stuck to the pan for extra flavor.

Build the Mediterranean layers:

Stir in the cherry tomatoes, Kalamata olives, dried oregano, paprika if using, salt, and black pepper, then cook for another 3 to 4 minutes until the tomatoes soften and start to release their juices. The olives will warm through and their brine will season everything naturally.

Wilt the greens:

Add the baby spinach or arugula and cook just until wilted, about 1 to 2 minutes, stirring gently so the greens fold into the chicken mixture. They'll shrink down quickly, so don't worry if the pan looks crowded at first.

Finish with brightness:

Remove the skillet from heat, stir in the lemon juice and chopped parsley, then sprinkle the crumbled feta over the top. Serve warm, straight from the skillet, letting everyone dig in family style.

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The first time I packed this in a container for lunch the next day, I warmed it up in the office microwave and three coworkers asked what smelled so good. One of them started bringing olives to work after that, inspired by a reheated skillet meal. Food has a way of starting conversations you didn't plan on having.

Serving Suggestions

This skillet is hearty enough to eat on its own, but I love spooning it over cauliflower rice or alongside roasted zucchini for a full keto plate. If you're not strictly low carb, warm pita or crusty bread is perfect for soaking up the juices. A simple cucumber and tomato salad with red wine vinegar on the side rounds out the meal and keeps things light and fresh.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors actually deepen overnight as the oregano and lemon meld together. Reheat gently in a skillet over low heat or in the microwave in short bursts, adding a splash of water or olive oil if it looks dry. The feta won't melt the same way the second time, but it still tastes just as good.

Customizing Your Skillet

If you want more vegetables, diced bell peppers or zucchini work beautifully and won't add many carbs. For a richer dish, drizzle tahini over the top before serving or add a dollop of full fat Greek yogurt. Toasted pine nuts or slivered almonds sprinkled on at the end add a satisfying crunch that contrasts with the tender chicken and creamy feta.

• Swap arugula for spinach if you prefer a peppery, slightly bitter green that holds up to the heat.
• For a dairy free version, use a plant based feta or simply omit the cheese and add extra olives for saltiness.
• If you like heat, a pinch of red pepper flakes stirred in with the oregano will give the dish a gentle kick.

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This skillet has become my go to when I want something that tastes like I tried without actually spending hours in the kitchen. It's proof that a handful of good ingredients and one hot pan can turn a regular Tuesday into something worth sitting down for.

Recipe FAQ

→ Can I use ground turkey instead of chicken?

Yes, ground turkey works beautifully as a substitute. It has a similar texture and mild flavor that pairs well with the Mediterranean ingredients.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of water if needed to prevent drying.

→ Is this dish freezer-friendly?

Yes, you can freeze it for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I serve with this skillet?

Pair with cauliflower rice, zucchini noodles, or a simple Greek salad with cucumber and red onion. It's also delicious wrapped in lettuce cups for a low-carb lunch.

→ Can I make this ahead of time?

Absolutely! Prepare everything through step 5, then let it cool and refrigerate. Add the feta just before reheating and serving to maintain its texture.

→ How can I reduce the sodium content?

Rinse the olives and feta under cold water before adding, and reduce the amount of added salt. You can also use fewer olives or opt for low-sodium varieties.