Mediterranean Keto Ground Chicken Skillet
A quick and flavorful Mediterranean-inspired dish featuring ground chicken, olives, cherry tomatoes, and feta, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil (extra virgin is best for flavor)
- 1 pound ground chicken (dark-and-white blend gives better texture)
- 1 small onion, finely chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 bell pepper chopped (red for sweetness, green for a bit of bite)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- to taste Salt and black pepper
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives, sliced
- 1/4 cup crumbled feta cheese (use good-quality feta; sheep’s milk feta is tangier)
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the ground chicken. Use a wooden spoon to break it into small pieces. Cook, stirring occasionally, until browned and no longer pink, about 6–8 minutes.
- Push the chicken to the side and add the chopped onion and garlic. Sauté with the chicken until the onion is soft and translucent, about 2–3 minutes.
- Stir in the chopped bell pepper, oregano, smoked paprika, cumin, salt, and pepper. Cook for another 3–4 minutes until the pepper softens but keeps some bite.
- Add the halved cherry tomatoes and sliced Kalamata olives. Stir to combine and cook until the tomatoes start to collapse and release juices, about 4–5 minutes.
- Sprinkle the crumbled feta over the skillet. Let it warm and soften into the mixture for a minute.
- Remove the pan from heat. Stir in the chopped parsley and the juice of half a lemon. Taste and adjust seasoning. Serve warm.
Notes
This dish can be stored in an airtight container for 3-4 days. For a keto-friendly bowl, serve over cauliflower rice or riced broccoli. For dairy-free, leave out feta and add toasted pine nuts or olives. Adjust spices to your preference.