Step 1: In a large mixing bowl, combine ground chicken, ricotta, breadcrumbs, egg, lemon zest, lemon juice, garlic, parsley, oregano, salt, and black pepper. Mix gently until all ingredients are just combined. Avoid overmixing to keep the meatballs tender.

Step 2: Roll the mixture into 1-inch meatballs and place them on a plate or tray. Aim for even sizes so they cook uniformly.

Step 3: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Sear on all sides until golden brown, about 8–10 minutes, ensuring they are fully cooked through. Transfer to a plate and keep warm.

Step 4: Meanwhile, bring a medium pot of salted water to a boil. Add the orzo and cook until al dente, following package instructions. Drain and set aside.

Step 5: In the same skillet used for the meatballs, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Step 6: Add chopped spinach and cook until wilted, stirring frequently. If using red pepper flakes, add them here for a touch of heat.

Step 7: Stir in the cooked orzo, salt, black pepper, Parmesan cheese, and lemon juice. Toss everything together until creamy and well combined.

Step 8: Spoon the garlic spinach orzo onto serving plates, then arrange the lemony chicken ricotta meatballs on top. Garnish with parsley and extra Parmesan before serving.