Ingredients
Scale
- 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 pepper to taste
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 2-3 minutes.
- Stir in the bell pepper, oregano, smoked paprika, cumin, salt, and pepper. Cook for another 3-4 minutes until the bell pepper softens slightly.
- Add the cherry tomatoes and olives to the skillet. Mix well and allow the tomatoes to cook down for about 5 minutes.
- Sprinkle the crumbled feta cheese over the mixture and let it melt slightly into the skillet.
- Remove from heat and stir in the fresh parsley and lemon juice.
- Taste and adjust seasoning if necessary. Serve warm.
Notes
Serve with steamed veggies, salad, or cauliflower rice. Great for meal prep and freezes well for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg