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

In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper.

Shape the mixture into meatballs about 1.5 inches in diameter and arrange them on the baking sheet.

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

Boil broth in a saucepan over medium-high heat, add orzo pasta, and cook according to package instructions for 8–10 minutes.

In a serving bowl, combine cooked orzo with olive oil, feta cheese, parsley, lemon juice, salt, and pepper.

Serve by placing orzo on plates and topping with meatballs, garnished with parsley and lemon wedges.