Cook chicken: In a 10-inch skillet over medium heat, warm the olive oil. Once warmed, add the chicken and sprinkle with the salt and pepper. Cook until the chicken is browned on the outside (7-10 min), stirring occasionally.

Add rice: Add rice, rosemary, garlic powder, onion powder, chicken stock, and lemon juice. Stir to combine, cover, and bring to a boil. Once it is boiling, reduce to a simmer for about 8 minutes. Then, stir and add the asparagus. Cook until crisp & tender (5-7 min). Sprinkle with lemon zest, if desired.