1. In a large bowl, mix the ground chicken, breadcrumbs, egg, garlic, parsley, oregano, salt, black pepper, and lemon zest until just combined.

2. Shape the mixture into small meatballs using your hands or a scoop.

3. Heat the olive oil in a skillet over medium heat and cook the meatballs for 8 to 10 minutes, turning as needed, until golden brown and cooked through.

4. In a saucepan, bring the chicken broth to a boil, add the orzo, and cook until tender.

5. In another pan, heat the butter and olive oil, then cook the garlic for about 30 seconds until fragrant.

6. Add the cooked orzo, lemon juice, lemon zest, and Parmesan cheese, then stir until well combined.

7. Serve the meatballs over the lemon orzo and garnish with extra parsley and Parmesan.