Name: Mediterranean Keto Ground Chicken Skillet with Olives and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 lb ground chicken; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 bell pepper (red or green), chopped; 1 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp ground cumin; Salt and black pepper, to taste; 1 cup cherry tomatoes, halved; 1/3 cup pitted Kalamata olives, sliced; 1/4 cup crumbled feta cheese; 2 tbsp fresh parsley, chopped; Juice of half a lemon

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I pull together juicy ground chicken, briny Kalamata olives, and creamy feta into a one-pan Mediterranean skillet that stays keto-friendly, fast, and ridiculously satisfying. It’s weeknight-easy and packs sunshiney flavor in every bite.

Mediterranean Keto Ground Chicken Skillet with Olives and Feta

Why You’ll Love This Recipe

I keep everything to one skillet, so cleanup is simple. I season the chicken with oregano, smoked paprika, and cumin for warmth, then brighten it at the end with lemon and parsley. I love how the cherry tomatoes soften into a light, saucy base while feta melts just enough to get creamy. This is the kind of 30-minute dinner I repeat on busy nights and meal-prep for lunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 pound ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, chopped (red or green)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1/3 cup pitted Kalamata olives, sliced
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Juice of half a lemon

Directions

I heat the olive oil in a large skillet over medium heat. I add the ground chicken and cook, breaking it up, until browned, about 6–8 minutes.
I stir in the onion and garlic and sauté until the onion turns translucent, 2–3 minutes.
I add the bell pepper, oregano, smoked paprika, cumin, salt, and pepper, and cook 3–4 minutes to soften the pepper and bloom the spices.
I mix in the cherry tomatoes and olives and let the tomatoes cook down 5 minutes to get lightly saucy.
I sprinkle feta over the top and let it soften.
I take the skillet off the heat and finish with parsley and lemon juice, then taste and adjust seasoning before serving warm.

Servings and timing

I get 4 hearty servings as a main course from this skillet. I keep timing to about 10 minutes of prep and 20 minutes of cook time, for a total of roughly 30 minutes start to finish.

Variations

I swap ground turkey or beef for the chicken when that’s what I have.
I toss in quick-cooking veggies like zucchini or spinach during step 3 for extra color and fiber.
I make it spicier with red pepper flakes or a pinch of cayenne.
I go dairy-free by skipping feta and finishing with extra olives and a drizzle of good olive oil.
I change the vibe with different olives for buttery, green brightness) or add a few capers for tang.

storage/reheating

I cool leftovers, then store them airtight in the fridge for up to 3 days. I reheat gently on the stovetop over low heat or in the microwave until hot. For longer storage, I portion and freeze up to 1 month; I thaw overnight in the fridge and refresh with a squeeze of lemon and a little olive oil before serving. If I want the cheese extra fresh, I hold back some feta and add it after reheating.

FAQs

Can I make this non-keto without changing the method?

I can—when I’m not counting carbs, I serve it over orzo, couscous, or rice and keep the cooking steps exactly the same.

How do I keep the chicken juicy?

I avoid overcooking in step 1 and keep heat at medium; I also let the tomatoes release their juices before finishing with lemon and parsley.

What skillet size works best?

I use a large, wide skillet (10–12 inches). The extra surface helps the chicken brown instead of steam.

Can I prep components ahead?

I chop the onion, pepper, and garlic a day ahead and crumble the feta; then dinner comes together even faster.

What can I serve it with and stay low-carb?

I like it over cauliflower rice with a side salad; it also works tucked into lettuce cups for handhelds.

Conclusion

I love how this skillet turns simple pantry staples into a bright, Mediterranean dinner in half an hour. I get lean protein, briny pops of olive, creamy feta, and a fresh lemon-herb finish—all in one pan and all weeknight-friendly. It’s exactly the kind of meal I feel great about making on repeat.

Mediterranean Keto Ground Chicken Skillet with Olives and Feta

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Author: Evee
Total Time: 30 minutes
Yield: 4 servings

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Description

A bright and satisfying Mediterranean one-pan dish featuring ground chicken, cherry tomatoes, olives, and feta, seasoned with herbs and finished with lemon and parsley—keto-friendly and ready in 30 minutes.

Ingredients

1 tbsp olive oil

1 lb ground chicken

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or green), chopped

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp ground cumin

Salt and black pepper, to taste

1 cup cherry tomatoes, halved

1/3 cup pitted Kalamata olives, sliced

1/4 cup crumbled feta cheese

2 tbsp fresh parsley, chopped

Juice of half a lemon

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Instructions

Heat olive oil in a large skillet over medium heat.
Add ground chicken and cook, breaking it up, until browned, 6–8 minutes.
Stir in onion and garlic; cook 2–3 minutes until translucent.
Add bell pepper, oregano, smoked paprika, cumin, salt, and pepper. Cook 3–4 minutes to soften peppers and bloom spices.
Mix in cherry tomatoes and olives. Let tomatoes cook down about 5 minutes until slightly saucy.
Sprinkle feta over top and let it soften slightly.
Remove from heat and finish with parsley and lemon juice.
Taste and adjust seasoning before serving warm.