Mediterranean Keto Ground Chicken Skillet (Printable)

One-skillet Mediterranean ground chicken with olives, tomatoes, and feta ready in 30 minutes.

# Required Ingredients:

→ 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 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 3-4 minutes until translucent.
02 - Add minced garlic and ground chicken. Cook, 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 begin to soften.
04 - Add baby spinach or arugula and cook just until wilted, approximately 1-2 minutes.
05 - Remove skillet from heat. Stir in lemon juice and chopped parsley.
06 - Sprinkle crumbled feta over the top and serve warm directly from the skillet.

# Expert Advice:

01 -
  • It tastes like vacation but cooks faster than takeout arrives.
  • One skillet means less cleanup and more time to actually enjoy your meal.
  • The feta melts just enough to become creamy without losing its sharp, salty edge.
  • It's keto-friendly but never feels like diet food.
02 -
  • Don't skip the lemon juice at the end, it wakes up every other flavor and makes the dish feel complete.
  • Let the chicken brown properly before stirring too much, those golden bits add depth you can't fake.
  • Taste before adding extra salt, the olives and feta are salty enough to season the whole skillet.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken a better sear.
  • If your tomatoes aren't super sweet, a tiny pinch of sugar or a splash of balsamic vinegar balances the acidity.
  • Fresh oregano is incredible here if you have it, use about a tablespoon in place of the dried.
  • Don't toss the olive brine, a teaspoon stirred in at the end amps up the Mediterranean flavor even more.
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