Preheat the oven to 400°F (200°C).
In a large bowl, combine ground chicken, breadcrumbs, parsley, feta cheese, egg, garlic, oregano, salt, and pepper. Mix until well combined.
Shape the mixture into small meatballs and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
Meanwhile, cook the orzo according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the cooked orzo, lemon zest, lemon juice, and chicken broth. Stir to combine.
Simmer for 5 minutes, allowing the flavors to meld together.
Stir in the Parmesan cheese and season with salt and pepper to taste.
Serve the meatballs over the lemon orzo, garnished with additional parsley if desired.