Description
A quick 30-minute keto-friendly skillet with savory ground chicken, tangy feta, briny olives, and fresh vegetables. Perfect for easy weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.
- Add ground chicken to the hot skillet and cook for 7 to 8 minutes, breaking it into small crumbles with a wooden spoon, until no longer pink and lightly browned.
- Stir in diced onion and minced garlic, then cook for 3 minutes until onion turns translucent and fragrant.
- Add diced bell pepper, oregano, smoked paprika, cumin, salt, and black pepper, stirring to coat the chicken evenly. Cook for 4 minutes until pepper begins to soften.
- Fold in cherry tomatoes and sliced olives, mixing well to distribute throughout the skillet. Cook for 5 minutes, stirring occasionally, until tomatoes start to break down and release their juices.
- Check that ground chicken reaches an internal temperature of 165°F with an instant-read thermometer to confirm safety.
- Remove skillet from heat and immediately sprinkle feta cheese over the top, allowing it to soften slightly from residual heat.
- Stir in chopped parsley and lemon juice, toss gently, then taste and adjust salt if needed. Serve hot directly from the skillet.
Notes
- Ground chicken must reach 165°F internally to eliminate harmful bacteria and ensure safe consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean