Mediterranean Keto Ground Chicken Skillet (Printable Version)

One-skillet Mediterranean ground chicken with Kalamata olives, cherry tomatoes, and feta. Ready 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 fresh 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, 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 an additional 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 the 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.

# Additional Tips::

01 -
  • It comes together faster than takeout, but tastes like you've been cooking since noon.
  • One skillet means minimal cleanup, which honestly might be the best part of weeknight cooking.
  • The keto-friendly macros let you eat something genuinely satisfying without the guilt spiral.
02 -
  • Don't crowd the pan when browning the chicken—if you do, it steams instead of developing that golden crust that makes the whole dish taste richer.
  • Taste the olives before you add them; some are saltier than others, so adjust your final seasoning accordingly or you'll end up with a salty surprise.
  • The lemon juice must go in after heat is off, or you'll lose the bright pop and it'll just taste like acid instead of sparkle.
03 -
  • Brown your chicken in two batches if your skillet feels crowded—a crowded pan steams instead of sears, and you lose the flavor development that makes this sing.
  • Keep the heat at medium, not medium-high; rushing this dish turns onions bitter and dries out the chicken before the flavors have time to merge.
  • Taste constantly as you cook—the seasoning should build gradually, not all at once, so you catch the exact moment when everything is balanced.
Go Back