Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix gently to avoid overworking.

Shape into 1.5-inch meatballs and place on a parchment-lined baking sheet.

Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).

In a medium saucepan, bring broth to a boil, add orzo, and cook for 8-10 minutes until tender. Drain and rinse with cool water.

Combine drained orzo with olive oil, feta, parsley, lemon juice, salt, and pepper. Toss until evenly coated.

Serve by plating orzo first and arranging meatballs on top, garnishing with parsley and lemon wedges.