In a large skillet over medium heat, add 2 tablespoons of olive oil. Add sliced chicken sausage and cook for about 5-7 minutes until golden brown.

In the same skillet, add another drizzle of olive oil and heat over medium heat. Add 1 cup of orzo and toast for 1-2 minutes until golden, then add 2 minced garlic cloves and sauté for 1 minute more.

Pour in 3 cups of chicken broth over the toasted orzo, stirring to scrape up any browned bits. Bring to a simmer, then reduce heat to low and return the sausage to the pan. Cover and cook for about 5 minutes.

Stir in 2 cups of chopped broccoli, cover again, and steam for another 4-5 minutes until bright green and tender.

Remove from heat, fold in the zest and juice of one lemon and 1/2 cup of Parmesan cheese. Stir to combine.