1 tablespoon (15 ml) olive oil

4 carrots, thinly sliced

1 large red bell pepper, thinly sliced

1 leek, thinly sliced

2 1/2 cups (625 ml) cooked chicken, finely chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

In a skillet, preheat the oil. Sauté the vegetables over medium heat for about 5 minutes. Add the cooked chicken. Season with salt and pepper.

Spoon into a 38 x 20-cm (15 x 8-inch) baking dish.

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