Turkey breast with apples, fennel, and barley

Total Time
1 hr 5 min
15 min
45 min
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.


Dijon mustard

1 Tbsp, or roasted garlic mustard

uncooked pearl barley

¾ cup(s), quick cooking variety

packed brown sugar

1 tsp

soy sauce

½ tsp

uncooked boneless skinless turkey breast

1½ pound(s)

fresh unpeeled Golden Delicious apple slice(s)

3 medium, cored and cut into 3/4-inch thick wedges

uncooked fennel bulb(s)

1 item(s), large, cut into 3/4-inch wedges

uncooked red onion(s)

1 medium, sliced


¾ cup(s)

table salt


uncooked radicchio

1 pound(s), small head, thinly sliced


  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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