Sweet Citrus Chicken

Prep time: 10 minutes

Cook time: 10-15

Ingredients:

• 8 ounces angel hair pasta (or zucchini noodles to make it lighter, I prefer squash noodles!)

• 1/2 cup honey

• 1/4 cup lemon juice

• 2 tbsp olive oil for sauce + 1 tablespoon for cooking chicken

• 1 tbsp apple cider vinegar

• 1 tbsp lemon pepper seasoning blend for sauce + more for sprinkling over chicken

• salt and pepper to taste

• leaves from 2 or 3 sprigs of thyme (1 tsp of dried)

• 4 boneless skinless chicken breasts, diced into bite-sized pieces

Cook pasta choice according to directions on box.

If cooking veggie noodles bring to a boil for about 2-3 minutes then drain. (I prefer my squash noodles a bit crunchy so I just steam them in a skillet with 3-4 tbsp of water and a lid.)

To a medium bowl or large measuring cup, add the honey, lemon juice, olive oil, apple cider vinegar, lemon pepper seasoning, salt, pepper, thyme, and stir to combine. Set sauce aside.

To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with salt and pepper, and cook chicken over medium-high heat for about 5 minutes> Flipping the chicken after 2 minutes or so, so all sides cook evenly. Chicken should be about 90% cooked through.

Turn heat to medium-low, then add the sauce in from your mixing bowl.

Allow sauce to bubble at a low boil for about 3-5 minutes, or until sauce has reduced and chicken is cooked through. Stir sauce and give the chicken one final flip, shutting off the burner and letting it sit.

Add pasta to skillet with the chicken, toss to combine and coat, and enjoy!