Ingredients
Scale
- 1.5 pounds ground chicken
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 cup Kalamata olives, pitted and sliced
- 3 cups baby spinach
- 1/2 cup crumbled feta cheese
Instructions
- Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the diced red onion and sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for 60 seconds until fragrant.
- Step 2: Add the ground chicken to the skillet. Break up the meat with a spoon, seasoning generously with salt, pepper, and the dried oregano. Cook the chicken until it is fully browned and no pink remains, draining any excess grease if necessary.
- Step 3: Stir the baby spinach into the chicken mixture. Cook for 2-3 minutes, stirring occasionally, until the spinach has fully wilted down into the skillet.
- Step 4: Reduce the heat to low, then add the sliced Kalamata olives to the skillet and stir to incorporate and heat through.
- Step 5: Remove the skillet from the heat. Gently fold in the crumbled feta cheese right before serving. Serve hot, optionally garnished with fresh herbs.
Notes
- Leftovers store beautifully in an airtight container for 3-4 days; for best texture, be sure to drain any excess liquid before sealing and refrigerating.
- To keep the chicken moist when reheating, warm it gently in a small skillet over low heat, adding 1-2 tablespoons of water or chicken stock to steam it back to life.
- While delicious on its own, try serving this savory skillet mixture wrapped in crisp butter lettuce cups for a light, crunchy, and refreshing low-carb taco effect.
- For the brightest Mediterranean flavor, make sure to crumble the dried oregano into the pan with the ground chicken—toasting the spice briefly activates its essential oils, making the flavor pop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American