INGREDIENTS
4
boneless skinless chicken breasts (4 to 5 oz each)
1/2 tsp
salt-free garlic-herb blend
1/2 cup
reduced-fat ranch dressing
1/4 cup
water
2 cups
quartered small red potatoes
1 cup
ready-to-eat baby-cut carrots, cut in half lengthwise
1/4 lb
fresh green beans, trimmed
1/3 cup
finely shredded Parmesan cheese