Combine the flour, garlic powder, lemon zest (save the juice), salt, and pepper. Toss the chicken with this until all the pieces are just coated.
Heat the olive over medium high heat. Add the chicken and cook on each side for 2-3 minutes until browned. Remove and set aside.
Add the asparagus and garlic to the skillet and cook for 2-3 minutes, stirring often.
Add the chicken broth and vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 5-10 minutes on low heat or until chicken is fully cooked. Squeeze lemon juice over top.