This Mediterranean keto ground chicken skillet with olives and feta is a quick, flavorful one-pan meal that I turn to when I need something healthy, hearty, and low in carbs. Packed with lean protein, healthy fats, and bold Mediterranean ingredients, it’s a dish that satisfies without any need for pasta or bread. It’s fresh, filling, and on the table in under 30 minutes.
Why You’ll Love This Recipe
I love how this skillet checks every box: it’s easy, fast, low-carb, and full of vibrant flavor. The ground chicken cooks up quickly and absorbs all the delicious garlic, tomato, and herb flavors. The briny olives and creamy feta add a burst of richness, while the spinach keeps it light and nourishing. Whether I’m eating keto or just trying to eat cleaner, this is one of those meals I make again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground chicken
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Olive oil
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Garlic (minced)
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Cherry tomatoes (halved)
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Kalamata olives (pitted and sliced)
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Feta cheese (crumbled)
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Fresh spinach or baby spinach
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Dried oregano
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Salt and black pepper
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Red pepper flakes (optional, for heat)
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Lemon juice (for brightness)
Directions
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I heat olive oil in a large skillet over medium heat.
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I add the garlic and cook for about 30 seconds until fragrant.
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I stir in the ground chicken, season with salt, pepper, oregano, and red pepper flakes if I want some heat, and cook until browned and cooked through.
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I add the cherry tomatoes and let them cook until they soften and release their juices.
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I toss in the spinach and cook just until wilted.
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I stir in the olives and lemon juice, then sprinkle crumbled feta on top.
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I let everything simmer for a minute or two so the flavors meld, then serve hot.
Servings and timing
This recipe serves 4 people.
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Prep time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
Variations
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I swap ground turkey or beef for chicken depending on what I have.
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I add chopped zucchini, mushrooms, or eggplant for extra veggies.
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I use sun-dried tomatoes instead of fresh for a deeper, more intense tomato flavor.
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I top it with fresh herbs like parsley or basil before serving.
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I make it dairy-free by omitting the feta or using a vegan cheese alternative.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or in a skillet over low heat. If it dries out slightly, I just add a splash of water or a drizzle of olive oil to bring the moisture back.
This dish also freezes well. I let it cool completely, then freeze in single portions for up to 2 months. I thaw it in the fridge overnight before reheating.
FAQs
Is this skillet really keto-friendly?
Yes, it’s very low in carbs and high in protein and fat, making it ideal for keto. There are no starchy ingredients—just meat, veggies, cheese, and olives.
Can I use ground turkey instead of chicken?
Definitely. I’ve used ground turkey many times, and it works great. The flavor is similar, and it stays just as juicy.
How can I make this spicier?
I add more red pepper flakes, or sometimes a dash of hot sauce or chopped chili to give it more heat.
What can I serve this with?
I usually eat it on its own, but it’s great over cauliflower rice or with a side of grilled vegetables for a bigger meal.
Can I use canned tomatoes instead of fresh?
Yes, if I don’t have fresh cherry tomatoes, I use a small amount of canned diced tomatoes—just enough to keep the skillet moist without making it saucy.
Conclusion
This Mediterranean keto ground chicken skillet with olives and feta is one of my favorite low-carb meals. It’s flavorful, fast, and flexible—perfect for busy nights or meal prep. I love that it feels indulgent with the creamy feta and salty olives, but still keeps things light and healthy. It’s everything I want in a one-pan keto dinner.
