Honey Lemon Chicken with Angel Hair Pasta

Make the Pasta 

1. Cook according to directions on box, drain, and set aside.

Make the Chicken

1. To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
2. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
3. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
4. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.

Assemble the Pasta

1. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately.
2. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.