The classic crispy thin chicken rolled around ham and swiss gets a weeknight makeover in this grain bowl. I included all the usuals but in a very assemble your own rice bowl. This was a hit for everyone, and the kids can go either way on rice lately. Cordon bleu translates to blue ribbon so let’s all agree these flavors are winners.

Of course, pounded/breaded/fried chicken cutlets made at home would be better, and a subtle and from scratch sauce would be lovely, but this is the speedy way!

Chicken Cordon Bleu Grain Bowls
Ingredients: (for ~4)
1 1/2 cups arborio rice (or any grain you like)
2 cups chicken broth (as needed for your rice/grain)
~3 cups breaded chicken – chopped or popcorn style
~4 slices of deli ham
~4 slices of swiss cheese
~1 cup arugula (or green beans or broccoli or other veg as you like)
2 teaspoons mayo
1 tablespoon dijon mustard
1/2 teaspoon water
salt & pepper

Directions:
Cook the rice/grain. My risotto takes 7 minutes in the pressure cooker.
Cook the chicken, again according to the package if fully cooked or not.
Chop the ham, cheese, and arugula.
Mix together the mayo, dijon, and water to a dressing consistency and sprinkle in salt & pepper.

Assemble the bowls with rice as the base with rice, ham, cheese, greens, chicken and finish with a drizzle of the mustardy sauce.
Enjoy!

I was pretty jazzed that everyone was into it. I don’t think either kid opted for any of the mustard sauce but it always means something for everyone – each kid ate some of everything and one kid was very into the chicken and the other was all about the ham and cheese. I’ll take it.

Grain bowls are such the perfect meal for me and I have more in mind! Some other favorites are veggie burger ones & a chicken BLT one & a chipotle shrimp one & others. That reminds me, this winter veggie grain bowl needs to be added to my meal plan ASAP!