Turkey With Warm Barley Salad
Ingredients
- 2 cups fat-free low-sodium chicken broth
- 1 cup quick-cooking barley
- Kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons sliced almonds
- 12 ounces Brussels sprouts, thinly sliced (about 3 cups)
- Grated zest and juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- 4 4-to-5-ounce turkey cutlets (about 1/4 inch thick)
- Freshly ground pepper
- 1 plum tomato, diced
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