In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed. Avoid overmixing to keep the meatballs tender.

Using a small scoop or your hands, form the mixture into meatballs, about 1 ½ inches in diameter. You should get 16-20 meatballs.

Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the meatballs in a single layer (work in batches if necessary to avoid overcrowding).

Cook the meatballs for 4-5 minutes per side, turning occasionally, until golden brown on all sides and fully cooked (internal temperature should reach 165°F). Remove from the skillet and set aside.

While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking.

Once the orzo is cooked and most of the liquid is absorbed, drain any excess liquid if needed. Return the orzo to the pot and stir in the butter, lemon juice, lemon zest, and minced garlic. Mix well until the butter is melted and the orzo is coated in the lemony sauce. Season with salt and pepper to taste.

Divide the lemon orzo among four plates or bowls.

Top each serving with 4-5 Greek chicken meatballs.

Garnish with fresh parsley, dill, or additional feta cheese, and serve with a lemon wedge for extra zing.