For the Chicken Meatballs

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with oil or cooking spray.
2. In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, parmesan cheese, olive oil, garlic powder, onion powder, harissa seasoning, salt, and pepper. Use your hands or a spatula to mix until well combined.
3. Roll the mixture into 24 small meatballs, about 1-1.5 inches in diameter, and arrange them evenly on the prepared baking sheet.
4. Bake for 30 minutes, or until the meatballs are golden brown on the bottom and cooked through.
5. Remove from the oven and set aside for serving.

For the Whipped Ricotta

1. Add all the ingredients for the whipped ricotta—ricotta cheese, garlic, lemon zest, lemon juice, salt, and olive oil—to a food processor or blender.
2. Blend for about 1 minute, or until the mixture is smooth, creamy, and airy.
3. Taste and adjust the seasoning as desired. Set aside for serving.

For the Lemon Orzo

1. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and garlic, cooking for 2 minutes until fragrant.
2. Sprinkle in the red pepper flakes and stir to combine.
3. Add the uncooked orzo and toast for about 2 minutes, stirring constantly to avoid burning.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Lower the heat to a simmer and cook for about 15 minutes, stirring occasionally, until the orzo is tender and the liquid has been absorbed. Add more broth or water if needed to prevent the orzo from drying out.
6. Turn off the heat and stir in the lemon zest, parmesan cheese, and lemon juice. Mix well.

To Serve

1. Divide the whipped ricotta among shallow bowls, spreading it out to form a layer at the bottom.
2. Spoon the lemon orzo on top of the ricotta.
3. Place the chicken meatballs on top of the orzo.
4. Drizzle with basil pesto and garnish with extra lemon zest and lemon juice as desired.
5. Serve immediately and enjoy!