In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, red onion, garlic, oregano, salt, pepper, and egg. Mix until well combined.

Preheat a large skillet over medium heat and add olive oil.

Form the chicken mixture into small meatballs, about 1 inch in diameter. Carefully place them in the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.

While the meatballs are cooking, prepare the lemon orzo. In a medium saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions until al dente, about 8-10 minutes.

Drain the orzo and return it to the saucepan. Stir in olive oil, lemon juice, lemon zest, and season with salt and pepper to taste.

Serve the meatballs over a bed of lemon orzo and garnish with chopped parsley.