First you need to roast the garlic. So preheat the oven to 400 degrees. Now peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads on a baking pan, drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft when pressed.

While the garlic cloves roast up, julienne your zucchini and yellow squash.

Next, add olive oil to a large saucepan and saute onion over medium-high heat until soft and golden.

Then add the tomato paste, diced tomatoes, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and salt and pepper, and cook for 1 minute. Last, add the coconut milk to make creamy.

Now dice up your chicken, and add it directly to your sauce. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally.

Once the chicken is almost completely cooked through, add the roasted garlic cloves and zucchini and squash to the chicken and sauce and stir to combine. All you’ll need to do is squeeze the garlic cloves out of their “shell” into the sauce and mix well.

Cook for a few more minutes until the squash is tender.

Then eat it. You can top with some dried basil if you’d like. I did it.