2 chicken breasts, diced
2 tsp Snider's Lemon Pepper Seasoning (divided)
1 tbsp olive oil
1 cup orzo pasta
2 cups chicken broth
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
2 tsp minced garlic
1/4 cup grated Parmesan cheese
1 tbsp lemon juice

Prepare the Chicken:

• Season chicken with 1 tsp of Snider's Lemon Pepper Seasoning. 
• Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes or until golden and fully cooked.
• Remove chicken and set aside.

Cook the Orzo:

• In the same skillet, add the orzo and toast it lightly for 1-2 minutes.
• Pour in the chicken broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.

Sauté Vegetables:

• While the orzo is cooking, heat a small amount of oil (if needed) in the skillet.
• Add the asparagus and cook for 3-4 minutes, until tender-crisp. Add the garlic and cook for an additional minute.
• Stir in the cherry tomatoes and cook for another 2 minutes, until softened.

Combine and Season:

• Add cooked chicken and vegetables into the skillet with orzo.
• Add the remaining 1 tsp of Snider's Lemon Pepper Seasoning and lemon juice. Stir everything together gently.
• Sprinkle Parmesan cheese over the dish, stir and serve.