We Cook! Mill’s Tavern’s Statler Chicken Breast, Grapefruit Avocado Salad, Aioli, Roasted Veggies

Buttermilk-Brined Bell & Evans Statler Chicken Breast with Grapefruit Avocado Salad, Green Goddess Aioli, and Roasted Summer Vegetables (Serves 4):

This summer-inspired dish from Mill’s Tavern features tender buttermilk-brined chicken, paired with a refreshing grapefruit avocado salad, creamy Green Goddess aioli, and roasted summer vegetables for a vibrant and flavorful meal.

INGREDIENTS:

For the Buttermilk-Brine Bell & Evans Statler Chicken Breast:

• 4 Bell & Evans Statler chicken breasts
• 2 cups buttermilk
• 2 tablespoons salt
• 1 tablespoon honey
• 2 cloves garlic, smashed
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon olive oil
  

For the Grapefruit Avocado Salad:

• 2 large grapefruits, peeled and segmented
• 2 ripe avocados, sliced
• 4 cups mixed greens (arugula, spinach, or your choice)
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste
  

For the Green Goddess Aioli:

• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste

For the Roasted Summer Vegetables:

• 2 zucchini, sliced into rounds
• 2 yellow squash, sliced into rounds
• 1 red bell pepper, diced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

For the Buttermilk-Brine Bell & Evans Statler Chicken Breast:

1. Brine the Chicken:
2. In a large bowl, combine buttermilk, salt, honey, garlic, black pepper, and paprika.
3. Coat the chicken breasts in brine, cover, and refrigerate for at least 4 hours or overnight.
4. Cook the Chicken:
5. Preheat your oven to 375°F (190°C).
6. Remove the chicken from the brine and pat dry with paper towels.
7. In a large oven-safe skillet, heat olive oil over medium-high heat.
8. Sear the chicken breasts, skin-side down, until golden brown, about 3-4 minutes.
9. Flip the chicken and transfer the skillet to the oven. Roast for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

For the Grapefruit Avocado Salad:

• In a large salad bowl, combine grapefruit segments, avocado slices, mixed greens, red onion, and feta cheese.
• In a separate small bowl, whisk together olive oil and honey.
• Season with salt and pepper to taste.
• Drizzle the dressing over the salad and gently toss to combine.
  

For the Green Goddess Aioli:

• In a food processor, combine mayonnaise, Greek yogurt, parsley, basil, chives, lemon juice, and garlic.
• Blend until smooth and creamy.
• Season with salt and pepper to taste.

For the Roasted Summer Vegetables:

• Preheat your oven to 400°F (204°C).
• On a large baking sheet, toss zucchini, yellow squash, red bell pepper, and red onion with olive oil, oregano, salt, and pepper.
• Spread vegetables in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
  

Serving:

1.   Place a roasted chicken breast on each plate.

2.  Add a portion of grapefruit avocado salad and a scoop of roasted vegetables.
3. Drizzle the Green Goddess aioli over the chicken or serve it on the side for dipping

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.