Turkey breast with apples, fennel & barley
1
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This fall-inspired meal has both a little sweet and a little spice. Turn leftovers into tasty soup by coarsely chopping a serving of the turkey and vegetables. Combine them with 1 cup of chicken broth and the barley; stir and heat through. It's a delicious meal in a bowl that transports well in a thermos for lunch at the office.
Ingredients
Dijon mustard
1 Tbsp, or roasted garlic mustard
Packed brown sugar
1 tsp
Soy sauce
½ tsp
Uncooked boneless skinless turkey breast
1½ pound(s)
Golden Delicious apple
3 medium, peeled, cored and cut into 3/4-inch thick wedges
Uncooked fennel bulb
1 item(s), large, cut into 3/4-inch wedges
Red onion
1 medium, sliced
Quick-cooking barley
¾ cup(s)
Water
¾ cup(s)
Table salt
⅛ tsp
Radicchio
1 pound(s), small head, thinly sliced
Instructions
1
Preheat oven to 425°F. Line bottom of broiler pan with foil; spray foil with nonstick spray.
2
Mix mustard, sugar, and soy sauce together in small bowl. Place turkey on broiler pan; spread mustard mixture evenly over turkey. Scatter apples, fennel, and onion in pan. Roast until instant-read thermometer inserted into center of turkey registers 165°F and vegetables and apples are tender, 40−45 minutes.
3
Meanwhile, mix barley, water, and salt in large microwavable bowl. Cover with vented plastic wrap and microwave on High 8 minutes. Add radicchio, cover, and microwave until barley is tender, about 2 minutes.
4
Transfer turkey to cutting board and let rest 5 minutes. Cut into 12 slices. Serve with apples, vegetables, and barley.
5
Serving size: 3 slices turkey, 1 cup vegetable-apple mixture, 1/2 cup barley
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