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

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, finely chopped red onion, minced garlic, parsley, dried oregano, lemon zest, salt, and pepper.

Shape about two tablespoons of the mixture into 1.5-inch meatballs and arrange them on the prepared baking sheet.

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

While the meatballs bake, bring broth to a boil, add orzo, and cook for 8-10 minutes until al dente.

Drain orzo, then return it to the pot and stir in olive oil, crumbled feta, parsley, lemon juice, salt, and pepper.

Serve meatballs over lemon orzo, garnished with additional parsley and lemon wedges if desired.