Troy Guard, chef/owner of TAG Restaurant Group, works with Morgridge Academy student Meredith to create Grilled Chicken with Garden Vegetables.
Troy Guard, chef/owner of TAG Restaurant Group, has made it his mission to help chronically ill students at Morgridge Academy learn about why healthy food is important for growing bodies. Through a series of Cooking with Troy videos featuring Morgridge Academy students he shares his passion for cooking with fresh garden produce.
He also created the Eat. Drink. Donate. campaign to raise critical funds and awareness for the school. During the campaign, TAG Restaurant Group customers will have the option to add a donation to their bill, and on the first Tuesday of the month, 15 percent of all sales will be donated to the school. The Eat. Drink. Donate. campaign rotates monthly at Troy Guard’s family of restaurants.
To recognize Chef Troy’s generosity, students recently dedicated the school’s garden in his name. Learn more about the Guard Garden.
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Recipe: Grilled Chicken with Garden Vegetables
Impress your guests with this colorful and healthy combination of colorful garden vegetables and grilled chicken.
4 six-ounce portions of chicken thighs
2 Tbsp. olive oil
½ tsp. salt
½ tsp. pepper
4 ounces green beans, rough chop, blanched
4 ounces cucumber, rough chop
4 ounces fresh corn, off cob after cooked
2 Tbsp. Italian parsley
Sprinkle salt and pepper to taste
1 cup fresh tomatoes, cut your choice
1 Tbsp. olive oil
1 Tbsp. white balsamic vinegar
1 Tbsp. chives (if you like) or some type of fresh herb
- Season all chicken, toss in bowl.
- Heat skillet or grill, medium high heat.
- Place chicken on skillet or grill, and cook 6-7 minutes each side.
- Arrange fresh vegetables on each plate, and place the chicken (whole or sliced) on top. Drizzle with olive oil and balsamic vinegar, and top with tomatoes and chives.