Grated parmesan cheeseoptional (leave out for AIP)
Cut chicken into bite size pieces. Season chicken with salt, pepper, garlic powder and paprika. Cook chicken in hot oil until browned. Reduce heat to low and pour chicken broth over chicken. Put lid on skillet and simmer on low for about 15 minutes.
Chop squash and pepper into bite-sized chunks. Add squash to chicken mixture and then sprinkle with basil. Put lid back on skillet and cook until vegetables are tender, about 5 minutes.