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Season chicken with sea salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Remove chicken from skillet. Keep warm. Add pancetta to skillet; cook and stir 2 minutes or until crisp. Remove from skillet
Stir bell peppers, shallots, lemon peel, garlic powder and rosemary into skillet. Cook and stir 5 minutes or until vegetables are tender. Stir in white wine. Reduce heat to low; simmer 2 minutes or until reduced by half
Mix stock and flour until well blended. Add to skillet. Bring to boil. Return chicken to skillet. Simmer, covered, 8 minutes or until chicken is cooked through and sauce is slightly thickened. Sprinkle with olives and pancetta. Serve with cooked orzo, if desired