Mediterranean Chicken Orzo Recipe

1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces 2 cups reduced-sodium chicken broth 2 medium tomatoes, finely chopped 1 cup sliced pitted green olives 1 cup sliced pitted ripe olives 1 large carrot, finely chopped 1 small red onion, finely chopped 1 tablespoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons butter 1 tablespoon herbes de Provence 1 cup uncooked orzo pasta