Mediterranean Keto Ground Chicken Skillet (Printable Version)

Quick Mediterranean skillet with ground chicken, Kalamata olives, cherry 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
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

# Step-by-Step Guide:

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 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 fresh parsley.
06 - Sprinkle crumbled feta cheese over the top. Serve warm directly from the skillet.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The salty olives and creamy feta make it taste indulgent, even though it's totally keto-friendly.
  • It comes together in half an hour, which means you can actually relax before bed.
  • The lemon juice at the end brightens everything up in a way that feels almost fancy.
02 -
  • Ground chicken dries out faster than beef, so keep the heat at medium and don't walk away during browning.
  • Add the lemon juice off the heat to keep it bright and fresh, cooking it dulls the acidity.
  • Crumble the feta yourself from a block instead of buying pre-crumbled, it tastes creamier and less chalky.
03 -
  • Use a large skillet so everything cooks evenly and the chicken browns instead of steaming.
  • Taste before serving and adjust salt, the olives and feta are salty, so you might need less than you think.
  • Fresh lemon zest on top at the end adds an extra layer of brightness that makes it taste restaurant-quality.
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