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Pre-heat the oven to 180c fan. To make the meatballs, chuck the chicken, sun dried tomatoes, bail, Parmesan, garlic, lemon zest, egg, breadcrumbs and plenty of salt and pepper into a food processor. Blitz together few a few minutes until completely combined and very fine. Wet your hands to stop anything sticking and roll out 16 meatballs.
Heat the sun-dried tomato oil in a large non-stick frying pan over a medium-high heat and add the meatballs. You can do this in batches. Cook for 3-4 minutes on two sides until golden. Pop the pan into the oven and cook for 6-8 minutes until cooked through.
Meanwhile, cook the orzo for 6-8 minutes or until al dente. Cool completely with cold water and drain well. Chuck into a mixing bowl and add the peas, spring onions, rocket, spinach, lemon, sun-dried tomato oil, pesto and plenty of salt and pepper. Mix well.
Finally, mix the yogurt together with the garlic, herbs and a pinch of salt.
To serve, divide the orzo between four serving bowls. Add a big dollop of yogurt to each and top with the meatballs. Rip over a few herbs and drizzle over some more olive oil. Serve immediately.