Cut sweet potato into ½" dice.
Peel and halve shallot. Slice thinly.
Stem thyme and coarsely chop.
Pat chicken breasts dry.
Roast the Sweet Potato
Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add sweet potato to hot pan and stir often until browned, 3 minutes.
Place pan in oven and cook until tender, 12-15 minutes.
Carefully, remove pan from oven and toss potatoes with seasoning rub and a pinch of salt.
While potatoes cook, make glaze.
Make the Miso-Honey Glaze
In a mixing bowl, combine miso and honey.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned, 3-4 minutes.
Flip chicken breasts, spread on miso-honey glaze, and reduce heat to medium. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove from burner and sprinkle on thyme. Remove chicken to a plate and rest 3-5 minutes.
Wipe pan clean and reserve.
Cook the Spinach
Return pan used to cook chicken to medium-high and add 1 tsp. olive oil.
Add shallot and a pinch of salt and pepper to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add ¼ cup water and cook until evaporated, 1 minute.
Add spinach and cook until wilted, 1-2 minutes.
Plate dish as pictured on front of card. Bon appétit!