Mediterranean Keto Ground Chicken Skillet (Printable Version)

One-skillet Mediterranean dish with ground chicken, olives, tomatoes, and feta. Keto-friendly, 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
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 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 the chicken with a spatula until 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 soften.
04 - Add baby spinach and cook just until wilted, about 1-2 minutes.
05 - Remove skillet from heat. Stir in fresh lemon juice and chopped parsley.
06 - Sprinkle crumbled feta cheese over the top and serve warm directly from the skillet.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The salty olives and tangy feta make every bite feel indulgent without breaking your carb budget.
  • It tastes fancy enough for guests but comes together faster than takeout.
  • Leftovers actually get better overnight as the flavors marry in the fridge.
02 -
  • Don't skip the lemon juice at the end, it transforms the dish from good to unforgettable.
  • If your chicken releases a lot of liquid, turn up the heat for a minute to evaporate it before adding the tomatoes.
  • Taste before adding salt, the olives and feta are already very salty and you might not need any.
03 -
  • Use a large skillet so the chicken browns instead of steaming in its own liquid.
  • Buy pitted Kalamata olives to save time, and halve them so their flavor distributes evenly.
  • Let the skillet rest off the heat for a minute before serving so the feta softens without completely melting away.
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