Mediterranean Keto Skillet with Chicken (Print Version)

A quick one-pan keto dish featuring ground chicken, olives, and feta cheese with Mediterranean flavors.

# What You Need:

→ Protein

01 - 1 lb ground chicken

→ Vegetables

02 - 1 medium red onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 2 cups baby spinach

→ Flavorings & Spices

07 - 1 tsp dried oregano
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - Salt and black pepper, to taste

→ Toppings & Garnishes

11 - 1/2 cup Kalamata olives, pitted and halved
12 - 1/2 cup feta cheese, crumbled
13 - 2 tbsp extra-virgin olive oil
14 - 2 tbsp fresh parsley, chopped (optional)

# How-To:

01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the diced onion and sauté for 2–3 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds, until fragrant.
04 - Add the ground chicken, breaking it up with a spatula. Cook for 5–6 minutes until browned and cooked through.
05 - Mix in the red bell pepper and cherry tomatoes. Cook for 3–4 minutes until vegetables begin to soften.
06 - Sprinkle in the oregano, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir to combine.
07 - Add the baby spinach, stirring until wilted, about 1–2 minutes.
08 - Scatter the olives and feta over the skillet. Reduce heat to low, cover, and cook for another 2 minutes to warm the cheese and meld flavors.
09 - Remove from heat. Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup takes literally two minutes
  • The briny olives and creamy feta make it taste like something from a restaurant
02 -
  • Ground chicken releases a lot of liquid as it cooks so do not be tempted to add more oil
  • The spinach looks like too much at first but it wilts down to almost nothing
03 -
  • Buy your olives from the olive bar at the grocery store instead of the jarred ones
  • Room temperature feta crumbles more evenly than cold feta straight from the fridge

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