Mediterranean Keto Skillet with Ground Chicken (Printable Version)

Vibrant one-pan dish with ground chicken, olives, and feta ready in 30 minutes.

# 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
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

# 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, 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 Hints:

01 -
  • The salty feta and briny olives create that perfect Mediterranean balance without needing a single carbohydrate
  • Everything happens in one pan, meaning you spend more time eating and less time scrubbing dishes
02 -
  • Ground chicken releases a lot of liquid as it cooks so do not be alarmed if your skillet looks watery at first. It will reduce down as the chicken browns.
  • Letting the vegetables soften before adding the spices prevents the herbs from burning and turning bitter.
03 -
  • Buy high quality feta and skip the pre crumbled stuff which is often dry and less flavorful
  • Kalamata olives are worth seeking out but any briny black olive will work in a pinch

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