Lemony Chicken Orzo with Vegetables

Heat oil in a large, deep skillet over medium-high. Add onion and cook, stirring often, until browned, about 5 minutes.

Add broth, chicken, orzo, lemon juice, ill, salt and pepper. Bring to a boil, cover, reduce heat to medium-low and simmer, stirring halfway through, until orzo is nearly tender but mixture is still slightly soupy, 10 to 12 minutes.

Scatter asparagus and sun-dried tomatoes on top, cover again and continue cooking until asparagus is bright green and tender and orzo is cooked through, 5 to 7 minutes more.

To serve, top with Parmesan. Enjoy!