Mediterranean Keto Ground Chicken Skillet Recipe for 4

Instructions:

1. Prep the vegetables. Dice the 1 medium zucchini and thinly slice the 0.5 medium red onion. Note: Uniform pieces ensure everything cooks at the same rate.
2. Heat the skillet. Add 2 tbsp extra virgin olive oil to a large skillet over medium high heat. Cook until the oil shimmers and barely smokes.
3. Brown the chicken. Add 1 lb lean ground chicken, 1 tsp sea salt, and 0.5 tsp black pepper. Sauté 5-7 minutes until the chicken is golden and no longer pink.
4. Sauté the aromatics. Push the chicken to the sides and add the 0.5 medium red onion and 3 cloves garlic. Note: Cooking them in the center of the pan hits them with direct heat for better caramelization.
5. Add the zucchini. Toss in the 1 medium zucchini and 1 tbsp fresh oregano. Cook 4 minutes until the zucchini edges start to shatter with a slight crispness.
6. Deglaze the pan. Stir in the 0.5 cup cherry tomatoes and 0.5 cup Kalamata olives. Sizzle for 2 minutes until the tomatoes just begin to blister.
7. Wilt the greens. Add 2 cups fresh baby spinach. Note: It looks like a lot, but it will shrink down to almost nothing in seconds.
8. Incorporate the dairy. Turn off the heat and fold in 0.5 cup feta cheese. Wait 1 minute until the feta starts to look velvety and soft.
9. The final touch. Squeeze the juice and sprinkle the zest from 0.5 medium lemon over the skillet. Note: Adding acid at the very end preserves the bright flavor profile.
10. Garnish and serve. Top with 1 tbsp fresh parsley and serve directly from the skillet. Enjoy while the steam carries the aroma of garlic and oregano.