Orange Chicken, Asparagus, and Snow Peas

Juice one orange (you should have about 1/4 cup juice). Cut peel and white pith from remaining orange, then thinly slice into rounds. Heat oil in a large skillet over medium-high heat. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on one side, 4 minutes. Turn chicken, reduce heat to medium, add garlic and cook, stirring the garlic, for 1 minute. Add orange juice and cook 1 minute, then add broth and bring to a simmer. Add asparagus and snow peas and cook, covered, until the vegetables are tender, 2 to 3 minutes. Fold in orange slices, lemon juice, and dill.