Mediterranean Keto Ground Chicken Skillet (Printable version)

One-skillet Mediterranean chicken with olives, tomatoes, and feta. Quick, flavorful, and keto-friendly 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
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 lemon juice
12 - Salt and black pepper to taste

→ Oils

13 - 2 tablespoons 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 to the skillet and cook just until wilted, approximately 1 to 2 minutes.
05 - Remove skillet from heat. Stir in lemon juice and chopped parsley. Sprinkle crumbled feta over the top and serve warm directly from the skillet.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as easy as dinner itself.
  • The briny olives and creamy feta make it feel indulgent without derailing your macros.
  • It comes together in 30 minutes, making it perfect for nights when takeout sounds tempting but homemade wins.
  • The Mediterranean flavors are bold enough to keep your taste buds interested bite after bite.
02 -
  • Do not overcook the chicken or it will turn rubbery, pull it off heat as soon as no pink remains.
  • Add the spinach last and let residual heat wilt it, cooking it too long makes it slimy and dull.
  • Use pitted Kalamata olives to save yourself time and avoid biting into a pit mid-dinner.
03 -
  • Use a wide skillet so the chicken browns instead of steams, surface area matters here.
  • Taste before adding salt, the olives and feta are already salty and you might not need much.
  • Finish with a drizzle of your best olive oil right before serving, it makes a noticeable difference.
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