Preheat the oven to 400°F (200°C).

In a mixing bowl, combine ground chicken, bread crumbs, parmesan cheese, egg, garlic, oregano, salt, pepper, and parsley. Mix until well combined.

Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.

Bake in the preheated oven for 20 minutes or until cooked through, reaching an internal temperature of 165°F (74°C).

In a pot, bring chicken broth to a boil. Add the orzo and cook according to package instructions until al dente.

In a skillet, heat olive oil over medium heat. Add spinach and cherry tomatoes, sautéing until spinach is wilted.

Drain the orzo and add it to the skillet. Stir in lemon juice and mix well.

Plate the orzo and top with the baked chicken meatballs. Garnish with additional parsley if desired.