In a large bowl, combine the ground chicken, minced garlic, finely chopped red onion, fresh parsley, dried oregano, salt, pepper, lemon zest, and lemon juice. Add the egg and breadcrumbs, mixing gently until just combined.

Using your hands, form the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C). Bake the meatballs for 20 to 25 minutes until golden brown and cooked through.

Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente.

Return the drained orzo to the pot, adding olive oil, remaining lemon juice, salt, pepper, and fresh parsley. Mix thoroughly.

Serve warm meatballs on a portion of zesty lemon orzo with optional feta cheese and dill garnish.