Ingredients 
Chicken Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
Zest of 1 lemon
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
1 tbsp olive oil (for cooking)
Creamy Orzo:
1 tbsp olive oil
1 cup orzo pasta
2 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Juice of 1/2 lemon
Salt and pepper, to taste
Fresh parsley or basil, for garnish
Lemon slices, for garnish
Directions 
Prepare the Meatballs:
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, lemon zest, parsley, salt, and pepper. Mix until just combined.
Form mixture into 1-inch meatballs.
Cook the Meatballs:
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove meatballs from skillet and set aside.
Prepare the Orzo:
In the same skillet, add another 1 tbsp olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add orzo and stir to coat in the garlic and oil.
Pour in the chicken broth, bringing it to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8-10 minutes.
Make it Creamy:
Stir in heavy cream, Parmesan, lemon juice, salt, and pepper. Cook until the orzo is creamy and the cheese is melted.
Combine and Serve:
Add the cooked meatballs back to the skillet with the orzo, gently tossing to coat.
Garnish with fresh parsley or basil and lemon slices. Serve warm.
Additional Details 
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~450 kcal per serving
