Mediterranean Keto Ground Chicken Skillet (Printer Friendly)

Quick one-skillet Mediterranean keto dish with ground chicken, olives, tomatoes, and feta ready in 30 minutes.

# What You 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

# 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 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 until well combined.
06 - Sprinkle crumbled feta cheese over the top. Serve immediately while warm directly from the skillet.

# Pro Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as fast as dinner itself.
  • The combination of briny olives and tangy feta makes it feel indulgent, even though it's keto-friendly.
  • You can swap the greens, skip the cheese, or add nuts without ruining anything—it's forgiving like that.
  • It reheats beautifully, which means lunch is already sorted for tomorrow.
02 -
  • Don't add the lemon juice while the skillet is still on the heat, or it'll turn bitter and lose its brightness.
  • If your ground chicken releases a lot of liquid, let it cook off before adding the tomatoes, otherwise the dish will turn soupy.
  • Taste before adding extra salt, the olives and feta are salty enough that you might not need any at all.
03 -
  • Use a wide skillet so the chicken browns instead of steaming, a crowded pan traps moisture and turns everything gray.
  • If you want a little heat, add a pinch of red pepper flakes with the oregano, it won't overpower but it'll warm things up.
  • Fresh oregano is lovely if you have it, but dried works just as well and is honestly easier to keep on hand.
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