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This meal came together during one of those super hectic nights when all I wanted was something bold and Mediterranean but still fit my low carb goals. It’s loaded with juicy chicken, loads of tangy feta, and salty olives for a filling dish that’s quick to whip up and always has everyone grabbing for more.
The first time I made this dish, I couldn’t believe how fast it all came together. The house smelled incredible and now, every time my friends come to hang out for lunch, they always ask for it again.
Tasty Ingredients
- Fresh parsley: packs the meal with color and herby freshness. Curly or flat leaf works fine, but always go fresh for the zing.
- Crumbled feta cheese: brings creamy, salty bites. Sheep’s milk versions have loads of flavor and crumble up best.
- Sliced Kalamata olives: these salty, briny olives are a must. Get pitted ones to save time and pick ones that look shiny and plump.
- Salt and pepper: can’t skip these! Taste as you cook, since olives and feta are already plenty salty.
- Red pepper flakes: just a pinch for gentle heat that wakes up all the flavors.
- Dried basil: adds mild earthy notes. Open the jar—it should still smell nice and fragrant.
- Dried oregano: big Mediterranean vibes come from this. You want it green and fresh-scented for the best kick.
- Onion powder: gives a sweet finish and balances everything. Go for one without added stuff for a clean flavor.
- Garlic powder: brings extra garlicky goodness without peeling cloves. Up the amount if you love garlic’s bite.
- Olive oil: keeps things moist and helps brown the chicken just right. Extra virgin means more flavor.
- Ground chicken: lean and protein-packed, picking up all those spices along the way. It should look pink and smell fresh when you buy it.
Easy Steps to Make It
- Dish It Up While Hot:
- Spoon the food out right away and enjoy for the best taste and texture.
- Garnish with Parsley:
- Turn the heat off and sprinkle fresh parsley for brightness and a fresh finish to balance the saltiness.
- Melt the Feta:
- Plop a lid on top for a couple minutes so the cheese gets soft and cozy but doesn’t totally vanish. It makes things feel fancy.
- Top with Cheese:
- Evenly scatter crumbled feta on top. Try to cover the whole pan—everyone loves a cheesy bite.
- Add in the Olives:
- Stir in the Kalamata olives once chicken is cooked so they start to warm through and lend their briny taste.
- Cook Until Done:
- Keep stirring so your chicken gets golden in spots and cooks the whole way through. If liquid appears, let it bubble away. You want it juicy but not soupy. No pink should remain.
- Season the Meat:
- Shake in garlic powder, onion powder, basil, oregano, pepper flakes, salt, and pepper. Toss well so every bit of chicken gets covered with flavor.
- Brown the Chicken:
- Drop in the ground meat and break it up right away so it cooks evenly and stays crumbly not clumpy.
- Add Olive Oil:
- Swirl olive oil all over the hot skillet so the whole bottom is coated. This keeps sticking away and gives you crispier chicken.
- Heat the Pan:
- Start by warming up a big skillet over medium high for about a minute—this helps the oil spread and get hot.
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I’m totally hooked on the feta. When it melts onto those hot olives and chicken, it makes every single bite amazing. My favorite memory of this skillet is sharing it with friends outside at sunset—nobody left a single crumb.
Storing Leftovers
Pop any extras in an airtight container in your fridge and they’ll stay good up to three days. The flavors actually get stronger and better by the next day, which is perfect for prepping lunches ahead. To warm it up, just use a skillet over low heat with a splash of water, or stick it in the microwave till it’s hot. Don’t freeze it though—feta gets weird after thawing.
Swap-In Ideas
If you’re out of chicken, ground turkey or lean beef will totally work and each gives its own vibe. You can use green olives for a different, milder kick or trade feta for soft goat cheese to switch up the flavor. Try adding chopped artichoke hearts or sun dried tomatoes for an even richer taste.
How to Serve
This skillet is great as is, or you can spoon it over cauliflower rice for that full Mediterranean feel. Throw together a quick cucumber tomato salad or grill some zucchini to go with it. Squeeze some lemon juice on top just before digging in for a hit of freshness.
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Mediterranean Flavor Boosts
This dish is inspired by everything tasty you find along the sunny shores of Greece and southern Italy. Olives and feta have been favorites forever because they can turn simple chicken into something you’ll want again and again. Once you add this to your weekly dinners, you’re bringing a taste of vacation home—sunshine, sea breeze and all.
Frequently Asked Questions
- → What’s a good swap for ground chicken?
Ground turkey or beef both work well. Just taste and tweak your spices a little.
- → Is the Mediterranean taste bold?
For sure. Feta, dried herbs, and those salty olives all shout Mediterranean flavors.
- → Any way to pump up the taste?
Toss in lemon juice, artichoke pieces, or sun-dried tomatoes for a burst of brightness.
- → What goes well on the side?
Serve it up with a salad, veggie grill, or some cauliflower rice if you want to keep things light.
- → How can I tell when the chicken’s done?
When there’s no pink left and it hits 165°F (74°C), that’s your sign to dig in.