Mediterranean Keto Ground Chicken Skillet (Print View)

Quick one-skillet keto Mediterranean dish 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 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 to 4 minutes until translucent.
02 - Add minced garlic and ground chicken to the skillet. Cook while breaking up the chicken with a spatula until fully 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 to the skillet 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 cheese over the top. Serve warm directly from the skillet.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is practically nonexistent and you can actually relax after dinner.
  • The salty olives and tangy feta balance the mild chicken in a way that feels indulgent but keeps your carb count low.
  • It comes together in half an hour, making it perfect for those nights when takeout sounds tempting but homemade sounds better.
02 -
  • Don't skip the lemon juice at the end, it lifts the whole dish from good to something you'll crave again tomorrow.
  • If your cherry tomatoes aren't very ripe, add a pinch of sugar to balance the acidity and coax out their sweetness.
  • Let the chicken brown undisturbed for a minute before stirring, those crispy bits add texture and flavor you can't get any other way.
03 -
  • Use a wide skillet so the chicken browns evenly instead of steaming in its own juices, which keeps the texture from getting mushy.
  • Taste the dish before adding extra salt, the olives and feta are already salty and you might not need any at all.
  • If you have leftover fresh herbs like dill or mint, toss them in with the parsley for an unexpected flavor twist that feels very Mediterranean.
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