Preheat the oven at 425oF.

Bring vegetable broth to boil in a pot.

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.)

Mix barley with clementines, avocado, cherry tomatoes, lemon juice, parsley, shallot, a drizzle of oil, salt and pepper.

Layer carrot ribbons on a baking sheet lined with parchment paper.

Drizzle a bit of oil and season with salt and pepper. Cook in the oven for 10-12 minutes.

Mix flour with onion powder, dry oregano, salt and pepper, and transfer on a large plate.

Coat turkey cutlets with flour and shake to remove excess flour.

Heat a generous drizzle of oil in a skillet at medium high temperature.

Cook the turkey cutlets 3-4 minutes on each side. Transfer on a paper towel.

Serve cutlets with barley and carrot chips.