Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

In a large bowl, combine ground chicken, breadcrumbs, parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix gently.

Shape the mixture into meatballs, about 1.5 tablespoons each, and place them on the baking sheet.

Bake in the oven for 20-25 minutes or until golden brown and cooked through (internal temperature of 165°F).

While the meatballs bake, bring broth to a boil in a saucepan. Add orzo and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

Mix the cooked orzo with olive oil, crumbled feta, parsley, lemon juice, salt, and pepper.

Serve the meatballs over the lemon orzo, garnished with fresh parsley and lemon slices.