As a food blogger, I’m excited to share my 30-minute Keto Ground Chicken Skillet with olives and feta, one of my go-to Easy Keto Mediterranean Recipes that makes low-carb, protein-packed weeknights effortless.

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I love how this Mediterranean Keto Ground Chicken Skillet With Olives And Feta sounds fancier than it actually is, because really it comes together fast and somehow tastes like you spent hours. Using ground chicken and crumbled feta cheese gives it a punchy, tangy twist that keeps me coming back, and I swear it never gets boring.

I’m always surprised how a few simple flavors can transport you to the coast, and yes I make it on hectic weeknights when I should be doing other things. It’s become one of my go-to Easy High Protein Keto Meals, trust me you will want seconds.

Ingredients

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Ground chicken: lean protein, low carb, keeps the skillet moist and filling.
Extra virgin olive oil: healthy fats, adds richness and a subtle fruity taste.
Kalamata olives: briny, savory, add healthy fats and a salty, tangy punch.
Feta cheese: salty creaminess, adds protein and calcium, slightly tangy finish.
Baby spinach: low calorie, fiber rich, full of iron and vitamins.
Cherry tomatoes: sweet tart pops, vitamin C, their juices brighten the sauce.
Lemon zest and juice: bright citrus, cuts richness, lifts flavors and adds acidity.
Capers: tiny briny pops, tart and funky, give big flavor with few calories.

Ingredient Quantities

1 pound ground chicken, about 450 g

2 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

3 garlic cloves, minced

1 red bell pepper, diced (optional)

1 cup cherry tomatoes, halved

1/3 cup low sodium chicken broth

1/2 cup pitted Kalamata olives, halved

4 ounces feta cheese, crumbled (about 3/4 cup)

2 cups baby spinach, lightly packed

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes, optional

zest and juice of 1 lemon (zest about 1 teaspoon, juice about 1 tablespoon)

1 tablespoon capers, drained (optional)

Salt and freshly ground black pepper to taste

2 tablespoons chopped fresh parsley

How to Make this

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1. Prep everything first so you move fast: finely chop 1 small yellow onion, mince 3 garlic cloves, halve 1 cup cherry tomatoes and 1/2 cup pitted Kalamata olives, dice 1 red bell pepper if using, crumble 4 oz feta, zest and juice 1 lemon, drain 1 tbsp capers if using, chop 2 tbsp parsley and lightly pack 2 cups baby spinach.

2. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering, then add the onion and cook about 3 to 4 minutes until soft.

3. Add the diced red bell pepper if using and cook another 2 to 3 minutes, then stir in the minced garlic and cook just 30 to 45 seconds until fragrant so it doesnt burn.

4. Push the veg to the side and add 1 pound ground chicken, breaking it up with a spoon; season with 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt and pepper to taste, and brown the chicken about 5 to 7 minutes until no longer pink.

5. Stir in the halved cherry tomatoes and pour in 1/3 cup low sodium chicken broth, scraping up any browned bits from the bottom; let everything simmer 3 to 4 minutes so the tomatoes soften and flavors meld.

6. Mix in the halved Kalamata olives, the drained capers if using, and 1/4 teaspoon red pepper flakes if you want heat; then add the baby spinach and cook just until wilted, about 1 to 2 minutes.

7. Remove the skillet from heat and fold in the crumbled feta, the lemon zest and about 1 tablespoon lemon juice; the feta will soften and give a creamy, tangy finish.

8. Taste and adjust salt and pepper, remembering the olives, capers and feta are salty so you may need less salt than you think.

9. Sprinkle the chopped fresh parsley over the top, let the skillet sit a minute to marry flavors, then serve hot (great over cauliflower rice or with a big green salad).

Equipment Needed

1. Large heavy skillet (10 to 12 inch) for browning the chicken and simmering the sauce
2. Sharp chef’s knife and cutting board for chopping onion, peppers, garlic and herbs
3. Wooden spoon or silicone spatula to break up the meat and stir the veggies
4. Measuring spoons plus a 1/3 cup measuring cup for broth, oil, spices and lemon juice
5. Microplane zester or small grater for the lemon zest
6. Small bowls for mise en place to hold chopped ingredients and crumbled feta
7. Small strainer or colander to drain capers and olives if needed
8. Serving spoon or tongs for plating, and paper towels for quick clean ups

FAQ

Is this recipe actually keto friendly? A: Yes, it already is keto friendly — most of the carbs come from the cherry tomatoes and bell pepper, but those amounts are small so total carbs stay low. If you want even fewer carbs skip the pepper and cut tomatoes in half.

Can I swap the ground chicken for something else? A: Sure, you can use ground turkey or pork without big changes. Ground beef will work too but will make it richer and less Mediterranean tasting.

What if I dont like olives or feta? A: You can leave them out but they add the signature salty tang. Try green olives or a squeeze more lemon if you skip feta, or use a dairy free feta style crumble if you need dairy free.

How do I keep the chicken from getting dry? A: Don’t overcook it. Brown the chicken until just cooked through, then add the broth and tomatoes to finish so it stays moist. A little olive oil helps too.

Can I make this ahead or freeze it? A: Yes, it stores well. Refrigerate for up to 4 days. Freeze in an airtight container for up to 2 months, thaw overnight in the fridge before reheating.

Best way to reheat without losing texture? A: Reheat gently in a skillet over medium low heat with a splash of chicken broth or water to loosen things up. Microwaving works but can make the chicken a bit rubbery.

Mediterranean Keto Ground Chicken Skillet With Olives And Feta Recipe Substitutions and Variations

Ground chicken: swap with ground turkey or ground pork. Turkey is a straight 1:1 swap and stays lean, pork gives a richer, juicier result; if you use very lean turkey you might want a splash of olive oil or a tad more salt.
Kalamata olives: use Castelvetrano or green Manzanilla olives instead. Castelvetrano are milder and buttery, Manzanilla give the same briny punch; just halve or pit if needed.
Feta cheese: try crumbled goat cheese or ricotta salata. Goat cheese melts into a creamy tang, ricotta salata is firmer and less salty so you may want to adjust seasoning.
Baby spinach: sub with baby arugula or Swiss chard. Arugula adds peppery bite and wilts fast, chard holds up to heat better — remove thick stems if using chard.

Pro Tips

– Brown the chicken like you mean it. Pat it a bit drier with paper towels, get the pan good and hot, then let the meat sit without stirring for a minute so it gets some color. That little crust gives a lot more flavor than just gray pieces, and for lean chicken add a tiny splash of oil if the pan looks dry.

– Keep it juicy, not chalky. If the mix seems dry toward the end add a tablespoon or two of the broth, or even a spoonful of Greek yogurt or butter off the heat to finish it silky. Fold in most of the feta but save some to crumble on top so you get pockets of creamy tang instead of it melting away.

– Dont oversalt, taste as you go. Olives capers and feta pack a lot of salt so rinse capers quick under water if they seem fierce, and consider soaking olives in warm water a few minutes to mellow them. Add little salt only after everything’s combined.

– Small timing hacks for bigger flavor. Toss in the greens at the very last second so they wilt but stay bright, and add the lemon zest at the end for a fresh pop. If you want deeper tomato flavor, press a couple of the cherry tomatoes with the back of your spoon so they burst and blend into the sauce.