Mediterranean 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 - 1/2 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 - 1/2 cup Kalamata olives, pitted and halved
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon paprika
11 - 1 tablespoon fresh lemon juice
12 - Salt and black pepper to taste

→ Oils

13 - 2 tablespoons extra virgin olive oil

# How To Make It:

01 - Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until translucent.
02 - Add the minced garlic and ground chicken. Cook, breaking up the chicken with a spatula, until browned and cooked through, approximately 6 to 7 minutes.
03 - Stir in the cherry tomatoes, Kalamata olives, dried oregano, paprika, salt, and black pepper. Cook for another 3 to 4 minutes, until the tomatoes begin to soften.
04 - Add the baby spinach and cook just until wilted, about 1 to 2 minutes.
05 - Remove the skillet from heat. Stir in the lemon juice and chopped parsley.
06 - Sprinkle crumbled feta over the top and serve warm directly from the skillet.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking process itself.
  • The flavors are bold and satisfying without relying on heavy sauces or complicated techniques.
  • Its keto-friendly and low-carb, but tastes indulgent enough that no one will notice theyre eating healthy.
  • You can have this on the table faster than ordering takeout, and it tastes infinitely better.
02 -
  • Dont skip the lemon juice at the end, it transforms the dish from good to unforgettable by balancing the richness and salt.
  • If your tomatoes arent releasing much juice, add a tablespoon or two of water to help create a light sauce.
  • Use a large enough skillet so the chicken browns instead of steaming, overcrowding leads to mushy texture.
03 -
  • Use pitted Kalamata olives to save time, but if you have whole ones, pitting them yourself releases more of their flavorful brine into the dish.
  • Let the skillet rest off the heat for a minute before adding the feta, this keeps the cheese from melting too much and losing its crumbly texture.
  • Double the recipe and freeze half before adding the feta, then finish it fresh when youre ready to eat.
Return