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–+ servings
Keto Ground Chicken Skillet

Quick and Flavor-Packed Keto Ground Chicken Skillet Delight

Enjoy a Keto Ground Chicken Skillet that's a delicious, gluten-free meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil Substitute with avocado oil for higher smoke point.
  • 1 pound Ground Chicken Can swap for ground turkey or beef.
  • 1 medium Onion Finely chop for even cooking.
  • 2 cloves Garlic Fresh minced garlic is best for flavor.
  • 1 medium Bell Pepper Any bell pepper color works well.
  • 1 teaspoon Dried Oregano Feel free to substitute with Italian seasoning.
  • 1 teaspoon Smoked Paprika Regular paprika can be used but lacks smokiness.
  • 1 teaspoon Ground Cumin Optional to omit if you prefer milder taste.
  • Salt Adjust to suit your preferred taste profile.
  • Pepper Adjust to suit your preferred taste profile.
For the Fresh Elements
  • 1 cup Cherry Tomatoes Canned diced tomatoes can be a backup option.
  • ½ cup Kalamata Olives Black olives work as a milder alternative.
  • ½ cup Feta Cheese Substitute with goat cheese if you’d like.
  • ¼ cup Fresh Parsley Fresh basil or mint can be lovely substitutes.
  • ½ tablespoon Lemon Juice Fresh juice achieves the best results.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground chicken and cook for 6-8 minutes until evenly browned.
  2. Step 2: Add 1 finely chopped onion and 2 minced garlic cloves. Cook for 2-3 minutes until the onion is translucent and the garlic is fragrant.
  3. Step 3: Incorporate 1 diced bell pepper, 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, and 1 teaspoon of ground cumin. Season with salt and pepper.
  4. Step 4: Mix in 1 cup of halved cherry tomatoes and ½ cup of pitted Kalamata olives. Cook for about 5 minutes until tomatoes soften.
  5. Step 5: Sprinkle ½ cup of crumbled feta cheese over the skillet. Stir gently and let it melt slightly for 2 minutes.
  6. Step 6: Remove from heat, stir in ¼ cup of chopped fresh parsley and the juice of half a lemon. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 30gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 45mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in freezer-safe containers for up to 2 months. Reheat in a skillet or microwave for 1-2 minutes, adding lemon juice for freshness.

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