In a small bowl, combine honey, white miso paste, and soy sauce. If you plan on using some as a dipping sauce, be sure to set half aside as to not contaminate the sauce with raw chicken.
Either brush on the sauce onto your chicken breasts or marinate the chicken breasts in the sauce (30-60 minutes).
Coat the broccoli, edamame beans, and sweet potato with olive oil (around 1-2 tbsp) and season with salt and pepper.
On a sheet pan, place your chicken breasts in the middle and surround it with your broccoli, edamame beans, and sweet potato.
Bake your sheet pan for 10-15 minutes before checking if your chicken is cooked through (as I've halved my 2 chicken breasts into 4, they are thinner than usual and take less time to bake through).
When your chicken is done, remove from it from the sheet pan, and set it aside. Give your vegetables a stir to spread it out across the sheet pan and let it continue to bake for another 5-10 minutes (or whenever the sweet potatoes are baked through).
Serve immediately or portion into 4 containers for the week.