• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
703
Protein:
57 g
Fat:
20 g
Carbohydrates:
80 g
Sodium:
992 mg

Credit
Gabrielle Pellerin / @gabepllrn

Serves: 2
Prep Time: 10 mins
Cook Time: 40 mins
  1. Preheat the oven at 425oF.
  2. Bring vegetable broth to boil in a pot.
  3. Pour barley in the pot, reduce to medium high heat and cook for 18-20 minutes until tender. Drain.  (Note: pearl barley takes 18-20 minutes to cook, while hulled barley takes 35-40 minutes to cook.)
  4. Mix barley with clementines, avocado, cherry tomatoes, lemon juice, parsley, shallot, a drizzle of oil, salt and pepper.
  5. Layer carrot ribbons on a baking sheet lined with parchment paper.
  6. Drizzle a bit of oil and season with salt and pepper. Cook in the oven for 10-12 minutes.
  7. Mix flour with onion powder, dry oregano, salt and pepper, and transfer on a large plate.
  8. Coat turkey cutlets with flour and shake to remove excess flour.
  9. Heat a generous drizzle of oil in a skillet at medium high temperature.
  10. Cook the turkey cutlets 3-4 minutes on each side. Transfer on a paper towel.
  11. Serve cutlets with barley and carrot chips.

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