1-In a bowl, mix 1 pound ground chicken, 1 chopped shallot, 1 clove minced garlic, 1 tablespoon fresh oregano (or 2 teaspoons dried), 1 teaspoon smoked paprika, a pinch of red pepper flakes, salt, and pepper until just combined. Oil your hands with 2 tablespoons olive oil and roll the mixture into tablespoon-sized meatballs (about 14-15).

2-Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the meatballs for 8-10 minutes, turning 2-3 times until crisp and cooked through. Remove the meatballs to a plate.

3-Add 2 tablespoons butter and the sliced lemon to the skillet and cook the lemons until golden, about 1 minute per side. Remove the lemons and add the remaining 1 clove minced garlic and 1 cup orzo pasta to the skillet. Cook until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.

4-Pour in 2 1/2 cups water and 1-2 tablespoons lemon juice. Bring to a boil, stirring often, until the orzo is al dente, about 7-8 minutes.

5-Stir in 1/2 cup green olives and 2 tablespoons chopped fresh dill. Return the meatballs and seared lemons to the skillet to warm through.

6-For the sun-dried tomato vinaigrette, whisk together 1/4 cup reserved sun-dried tomato oil, lemon juice from the remaining 3-4 tablespoons, and 2 tablespoons balsamic vinegar. Stir in the chopped 1/2 cup sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

7-To make the whipped feta, blend 8 ounces feta cheese, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor until smooth and creamy.

8-To serve, spread the whipped feta on plates, drizzle with the vinaigrette, add the orzo, meatballs, seared lemons, arugula, and fresh herbs.