In a large bowl, mix together the ground chicken, egg, breadcrumbs, olive oil, feta cheese, parsley, oregano, minced garlic, lemon zest, and a pinch of salt and pepper. Combine everything until well mixed.

Use your hands to shape the mixture into small balls, about the size of a golf ball. Place them on a plate.

Heat a pan over medium heat and add a little olive oil. Once hot, add the meatballs. Cook for about 5-7 minutes on each side until browned and cooked through.

While the meatballs are cooking, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente.

Once the orzo is cooked, drain it and return it to the pot. Pour in the chicken broth (or water) and squeeze in the juice of the lemon. Stir in butter or olive oil for added creaminess.

Serve the meatballs over a bed of lemon orzo and garnish with fresh dill if desired.