Butternut Squash Risotto with Almond Flour Cracker-Crusted Chicken

Directions

• Add the crackers to a food processor or blender and pulse until it becomes a very fine, sand-like mixture, about 45 seconds. Transfer to a low bowl, plate, or 1/4 sheet pan.
• Create a 3-part dredging station: To another low bowl, plate, or 1/4 sheet pan: add the tapioca flour and mix with the garlic powder, salt, and black pepper. To another bowl: add the egg and whisk with 1 tablespoon of water.
• One piece at a time, coat the chicken completely in the tapioca flour mixture, then move to the egg wash and coat the chicken completely, then move to the processed crackers and fully coat. Place each piece on a parchment-lined sheet pan. Repeat the process for each piece of chicken. (For easier cooking, place the coated chicken tray in the freezer for about 15 minutes before frying so the coating sticks).
• Cook the chicken: Heat a large, deep skillet over medium heat and fill with 1/2-inch of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches as needed). Cook for about 4 minutes per side, until the breading is golden and crisp and the chicken reaches an internal temperature of 165ºF. Set aside on a wire rack or tray to cool, then slice into 1/4-inch thick pieces.
• Prepare the Risotto: Wipe the skillet with a paper towel to remove any excess oil or breading pieces and return it to medium heat. Heat the olive oil until shimmering, then add the shallot and butternut squash and cook, stirring often until the squash is fork tender, about 6 minutes. Stir in the garlic, rosemary, thyme, salt, black pepper, red pepper flakes (if using), and sage and cook, stirring continuously until fragrant, about 2 minutes. Transfer to the bowl of a blender or food processor, leaving behind any excess oil in the skillet (if needed, you can add an additional drizzle of oil).
• Add the rice to the skillet and stir to mix with the oil. Toast on the pan, stirring often, until lightly browned, about 2 minutes. Mix in the cauliflower rice and cook until fully defrosted. Season with a generous pinch of salt and mix in 1 cup of the broth and bring to a gentle boil. Once boiling, reduce the broth to a simmer, and cook, stirring occasionally, until the broth is completely absorbed by the rice.
• Meanwhile, blend the butternut squash mixture: Add the remaining broth to the blender bowl along with the nutritional yeast. Blend on high speed until completely smooth, about 30 seconds. Pour all of the mixture back into the skillet, mix well, and bring it back to a gentle boil.
• Stir in the coconut milk and continue cooking, stirring often, until the rice is al dente, about 15 minutes. When it’s done, the skillet will still be very saucy (it’ll continue to thicken as it cools). Stir in the lemon juice, taste, and season with additional salt and black pepper if desired.
• Divide the risotto among four bowls, followed by the sliced chicken. If desired, top with crispy sage leaves (see notes) or grated parmesan cheese.