Easy 25-Minute High Protein Ground Chicken Skillet

It is 6pm. You are tired. Dinner needs to happen fast.

This ground chicken skillet is your new best friend. It is fresh, bright, and perfect for a spring evening. You can have a healthy meal on the table in 25 minutes.

Why You Will Love This Recipe

This dish is a total lifesaver for busy families. It is packed with high protein density to keep you full. The Mediterranean flavors feel light and refreshing for a healthy reset. You only have one pan to wash later. It is naturally low-carb and gluten-free too.

Simple Method

Cooking this meal is very straightforward. You brown the meat first. Then you toss in the colorful vegetables. Even if you are a beginner, you can master this. It is completely stress-free cooking for any night.

What You Need

These ingredients are mostly fresh produce and pantry staples.

• 1 lb (450g) lean ground chicken
• 2 tbsp extra virgin olive oil
• 1/2 medium red onion, finely diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, chopped into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 2 cups fresh baby spinach
• 1/4 cup crumbled feta cheese
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

Cooking Steps

1. Heat the extra virgin olive oil in a large skillet over medium-high heat.
2. Add the ground chicken and cook for 5-7 minutes until browned.
3. Add the diced red onion and chopped bell pepper to the skillet.
4. Sauté for 3-4 minutes until the vegetables are tender-crisp.
5. Stir in the garlic, oregano, smoked paprika, salt, and black pepper.
6. Incorporate the cherry tomatoes and sliced Kalamata olives.
7. Cook for 2-3 minutes until the tomatoes begin to soften.
8. Fold in the fresh baby spinach until it is completely wilted.
9. Remove from heat and drizzle with fresh lemon juice.
10. Garnish with crumbled feta cheese and chopped fresh parsley.

Best Ways to Enjoy It

Serve this warm right out of the pan. It looks beautiful with the creamy feta on top. You can serve it over cauliflower rice. A simple green salad on the side works perfectly. It is a wonderful way to enjoy a fresh spring meal.

Keep It Fresh

Store any leftovers in an airtight container. They will stay fresh in the fridge for 3 days. This recipe is excellent for weekday meal prep lunches. You can reheat it quickly in a skillet. I do not recommend freezing this dish due to the spinach. Enjoy it fresh for the best flavor.

Recipe Tips

• Break the chicken into small crumbles for even cooking.
• Do not skip the fresh lemon juice at the end.
• Avoid burning the garlic by stirring it constantly.
• Use a cast-iron skillet for the best golden sear.
• Prep your vegetables before you start the heat.
• Swap feta for goat cheese if you prefer a different tang.
• Add a pinch of red pepper flakes for extra heat.

Ways to Switch It Up

• Try ground turkey instead of chicken for a similar lean meal.
• Add sliced zucchini for even more spring garden freshness.
• Use dairy-free feta to make this recipe completely paleo.

Common Questions

Can I use ground turkey?

Yes, ground turkey works perfectly in this skillet. It has a very similar texture and lean profile. Just follow the same cooking times.

Is this recipe good for meal prep?

It is fantastic for meal prep. The flavors actually meld together overnight. It stays delicious for several days in the fridge.

I hope this quick meal brings some peace to your busy week. It is proof that healthy eating can be simple and delicious. Enjoy every fresh bite!

— Katie Wood

Print Recipe

High Protein Mediterranean Keto Ground Chicken Skillet

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Calories: 360kcal

Ingredients

• 1 lb (450g) lean ground chicken
• 2 tbsp extra virgin olive oil
• 1/2 medium red onion, finely diced
• 3 cloves garlic , minced
• 1 medium red bell pepper, chopped into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 2 cups fresh baby spinach
• 1/4 cup crumbled feta cheese
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper

Instructions

• Heat the extra virgin olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
• Add the ground chicken to the skillet. Cook for 5-7 minutes, breaking the meat into small crumbles with a spatula, until fully browned and no pink remains.
• Introduce the diced red onion and chopped bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables reach a tender-crisp texture.
• Add the minced garlic, dried oregano, smoked paprika, salt, and black pepper. Stir constantly for 60 seconds to toast the spices without burning the garlic.
• Incorporate the halved cherry tomatoes and sliced Kalamata olives. Cook for 2-3 minutes until the tomatoes just begin to soften and release their juices.
• Fold in the fresh baby spinach. Stir for 1 minute or until the leaves are completely wilted into the mixture.
• Remove the skillet from heat. Drizzle with fresh lemon juice and stir to emulsify the pan juices.
• Garnish with crumbled feta cheese and chopped fresh parsley. Serve immediately.