Preheat your oven to 400°F (200°C). This ensures the meatballs cook evenly and develop a nice golden color.

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, parsley, basil, salt, black pepper, and red pepper flakes. Mix until just combined; overmixing can make the meatballs tough.

Using your hands, form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.

Bake the meatballs in the preheated oven for 20-25 minutes, or until they reach an internal temperature of 165°F (74°C). This ensures they are fully cooked and safe to eat.

In a large pot, bring the chicken broth to a boil. Using broth instead of water adds flavor to the orzo.

Add the orzo to the boiling broth and cook according to package instructions, typically about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

Once cooked, drain any excess broth if necessary, and stir in the olive oil, lemon zest, and lemon juice. This adds brightness and freshness to the dish.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and lemon juice, bringing the mixture to a simmer. Allow it to reduce slightly for about 5 minutes, which concentrates the flavors.

Stir in the chopped parsley, salt, and black pepper. This sauce will add a delicious layer of flavor to the meatballs and orzo.

To serve, place a generous portion of orzo on each plate, top with 4-5 meatballs, and drizzle with the lemon herb sauce. Garnish with additional parsley if desired.

Enjoy your delicious chicken meatballs and orzo, a comforting and flavorful dish perfect for any occasion!