1. Prepare rice according to package directions.
2. Meanwhile, place 1/2 cup water in 12-inch nonstick skillet; bring to a boil. Add asparagus; return to a boil; reduce heat and simmer, covered, 3 min or until crisp-tender. Drain; set aside. Wipe out skillet with paper towel.
3. Coat same skillet with cooking spray. Heat over med-high heat unti hot. Add chicken; cook and stir 3 min or until no longer pink. Remove from heat; add asparagus. Cover and keep warm.
4. Combine lemon juice, oil, dill and salt in small bowl.
5. Add rice, lemon juice mixture and parsley to chicken mixture; stir until blended.