Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the ground chicken and break it apart with a spoon. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Drain any excess grease from the skillet.1 tablespoon olive oil, 1 pound ground chicken
- Add the chopped onion and minced garlic to the skillet with the cooked chicken. Cook, stirring frequently, until the onion is softened and translucent, about 3-4 minutes.1 medium onion, 2 cloves garlic
- Stir in the chopped bell peppers, Kalamata olives, and chopped sun-dried tomatoes. Continue to cook for another 3-5 minutes, or until the bell peppers are tender-crisp.1 cup bell peppers, 1/2 cup Kalamata olives, 1/4 cup sun-dried tomatoes
- Sprinkle in the dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper to taste. Stir everything together to ensure the spices are evenly distributed throughout the mixture.1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, to taste salt
- Reduce the heat to low. Sprinkle the crumbled feta cheese over the top of the chicken and vegetable mixture. Cover the skillet for a minute or two, or until the feta cheese is softened and slightly melted, creating a creamy element.1/2 cup feta cheese
- Remove the skillet from the heat. Garnish with fresh chopped parsley or mint for a bright, herbaceous finish. Serve immediately, hot, directly from the skillet.for garnish fresh parsley or mint
Notes
This recipe is ketogenic and low-carb. Prep and cook time is under 30 minutes.