Chicken and a salad are always a great choice. Leave out carbs and enjoy this healthy dish once a week.

You need 3 chicken tenders (tenderloin) per person.

Seasoning for these: salt, minced garlic, dried or fresh thyme, and dried tarragon. A sprinkle of each is enough for each chicken tender.

For the salad: 6 cherry tomatoes, 2 white asparagus from can, ½ cup of chopped lettuce, 2 tbsp olive oil and 2 tbsp of chopped cucumber per person.

Optional: onion slices in balsamic vinegar (you can find these in most stores). An easy way to make this yourself is to peel and slice one small red onion and mix the slices with 2 tbsp balsamic vinegar. The color will turn lovely pink.

Chop the asparagus and the tomatoes. Mix these with the chopped lettuce, olive oil and the chopped cucumber. Divide between the plates. Add pickled onion on top if you have some.

Take a pan and heat it up on medium heat. Add olive oil and the chicken tenders in the pan. Cook for 3 minutes on both sides. Season with salt, garlic, thyme and tarragon. If you want more spices, you can sprinkle black pepper or chili powder on the tenders.

Divide the chicken  between the plates.

This lunch is easy to do and the meal is ready in 15 minutes.