Preheat the oven to 400°F (200°C). In a large mixing bowl, combine ground chicken, oregano, lemon zest, salt, and pepper. Mix thoroughly until evenly incorporated, then form into 12-16 small meatballs and place on a baking sheet. Bake for 15 minutes or until cooked through and golden on the outside.
While the meatballs bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until it begins to turn golden.
1 lb ground chicken
Add the chicken broth to the skillet and bring to a simmer. Once simmering, add the uncooked orzo pasta and stir to coat the pasta with the broth and oil. Cover and cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
1 lb ground chicken
Remove the baked meatballs from the oven and add them directly to the skillet with the cooked orzo. Drizzle the remaining 1 tablespoon of olive oil over the top, gently tossing to combine everything evenly. Cook for an additional 2-3 minutes to allow flavors to meld and ensure meatballs are heated through.
1 lb ground chicken
Taste and adjust seasoning with salt and pepper as needed. Serve the dish hot, garnished with additional lemon zest or herbs if desired.
