ChatGPT Dinner Challenge: Stuffed Pomegranate Chicken Breasts and Banana Clementine Chutney

We’re helping you solve that age-old question… what’s for dinner? It’s the most pressing headline come 5 o’clock. We’ve all been there—you look in the fridge, the pantry, but still feel stumped on what to make. All week, the Studio 5 team has been putting high tech to the test, calling on artificial intelligence to plan dinner for us. Producer Amy Iverson is the latest guinea pig.

Chef Chat GPT offered up a recipe, and Amy tried it out!

Amy found she didn’t like the first recommendation that AI rolled out for her. She says it was too simple, and had to ask AI to give her something more complicated. The result: Stuffed Pomegranate Chicken Breasts with Quinoa and Pear Risotto, and Banana Clementine Chutney.

A Costco shortcut: use microwavable quinoa! Amy finds hers in little packs at Costco. Throw them in the microwave for 90 seconds, and you save yourself a good chunk of time.


Stuffed Pomegranate Chicken Breasts


4 boneless, skinless chicken breasts

– 1 cup pomegranate seeds

– ½ cup chopped nuts (almonds or walnuts)

– ¼ cup feta cheese, crumbled

– Salt and pepper to taste

– ½ cup pomegranate juice

– ¼ cup honey

– 2 Tablespoons soy sauce

– 1 Tablespoon olive oil


Instructions for Stuffed Chicken:

  1. Preheat oven to 375 degrees.
  2. Mix pomegranate seeds, chopped nuts, feta cheese, salt, and pepper in a bowl.
  3. Cut a pocket into each chicken breast and stuff with the pomegranate mixture.
  4. In a saucepan, combine pomegranate juice, honey, soy sauce, and olive oil. Heat until thickened.
  5. Place stuffed chicken breasts in a baking dish, pour the pomegranate glaze over them.
  6. Bake for 25-30 minutes or until chicken is cooked through.


Quinoa and Pear Risotto


  • 1 cup quinoa
  • 1 pear, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions for Quinoa and Pear Risotto:

  1. Rinse Quinoa under cold water. In a pan, sauté onion and garlic until translucent.
  2. Add quinoa, stirring for 2 minutes. Pour in 1 cup of broth at a time, stirring until absorbed.
  3. Stir in diced pear, Parmesan, salt and pepper.
  4. Garnish with fresh Thyme.



Banana Clementine Chutney


  • 2 bananas, sliced,
  • 2 clementines, peeled and segmented
  • ¼ cup honey
  • 1 tablespoon ginger, grated
  • 1 tablespoon apple cider vinegar


Instructions for Banana Clementine Chutney

  1. Combine bananas, clementines, honey, ginger, and vinegar in a saucepan.
  2. Simmer over low heat until the fruits are softened and the chutney thickens.

Serve the Stuffed Pomegranate Glazed Chicken on a bed of quinoa and Pear Risotto, topped with Banana Clementine Chutney. Enjoy your delicious meal!

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