Cut mushrooms into ½" slices.
Peel, trim, and cut carrot into ¼" slices on an angle.
Trim and cut white portions of green onions into 1" lengths. Cut green portions of green onions thinly on an angle. Keep white and green portions separate.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place a large oven-safe pan over medium-high heat and add 1 Tbsp. olive oil.
Add carrots, mushrooms, and ¼ tsp. salt to hot pan. Stir often until lightly browned, 3-4 minutes.
Stir in ginger, white portions of green onions, half the garlic (reserve remaining for sauce), a pinch of salt, and ¼ tsp. pepper.
Place pan in hot oven and roast until tender, 8-10 mintes.
While vegetables roast, make sauce.
Make the Sauce
Combine ponzu sauce, honey, miso paste, half the green portions of green onions (reserve remaining for garnish), remaining garlic, 1 tsp. olive oil, and a pinch of pepper in a mixing bowl. Stir until miso paste is dissolved.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, drizzling sauce over chicken and garnishing vegetables with reserved green onions. Bon appétit!