Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with nonstick cooking spray.

Combine the ground chicken, minced garlic, chopped rosemary, Parmesan cheese, salt, pepper, and one egg in a bowl. Mix until well blended.

Shape the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.

Bake for 20 minutes or until golden brown and fully cooked.

Boil the chicken broth in a pot while the meatballs are baking. Add the orzo pasta and cook until al dente.

Drain any excess liquid from the orzo, then stir in the diced tomatoes along with any additional seasonings.

Serve the meatballs over the flavorful tomato orzo and enjoy!