Chicken Olive Feta Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¾ cup crumbled feta cheese
02 -
½ cup pitted Kalamata olives, cut in half
03 -
1 cup halved cherry tomatoes
04 -
1 lb ground chicken
→ Aromatics & Oils
05 -
3 minced garlic cloves
06 -
¼ cup good-quality olive oil
07 -
1 medium red onion, chopped small
→ Seasonings
08 -
Salt and black pepper to taste
09 -
¼ tsp red pepper flakes (optional)
10 -
1 tsp oregano (dried)
11 -
½ tsp basil (dried)
12 -
Optional garnish: chopped fresh parsley
# Instructions:
01 -
Warm up the olive oil in a big pan over medium heat. Stir in the chopped red onion and cook it for around 3-4 minutes until it looks softer and lightly see-through.
02 -
Toss the minced garlic into the pan, cooking for another minute. You’ll notice the nice aroma as it warms up.
03 -
Drop the ground chicken into the pan, breaking it into small pieces with your spatula. Let it brown and cook through—it’ll take about 5-7 minutes.
04 -
Shake in the oregano, basil, red pepper flakes (if you want extra spice), salt, and pepper. Stir everything together so the chicken’s fully coated in the flavors.
05 -
Mix in the cherry tomatoes and Kalamata olives. Give it a few stirs, and let it cook for 5 more minutes so the tomatoes soften just a bit.
06 -
Turn the heat down low and scatter the feta cheese over the mix. Pop a lid on the pan and leave it for 2-3 minutes, letting the feta soften up.
07 -
Take the pan off the stove, sprinkle parsley over it if you feel fancy, and serve it right away while it’s warm.
# Notes:
01 -
If you like things extra hot, feel free to double up on the red pepper flakes.
02 -
Pop leftovers in a sealed container in the fridge, and they’ll keep for up to three days.
03 -
Check that your feta is keto-friendly, as some brands sneak in starches or extras you don’t want.