Tonight’s menu is inspired by several different influences—a meal I ate in a Vietnamese restaurant, a side dish from a cookbook by Marion Burros—and as usual, I have made my own adaptations. I think the balance of the various flavors and textures work well together: a tart note in the lemony chicken, a sweet note in the zucchini dish with the apples and onions, and the bland but nutty foil of the brown rice.

Chicken breast (with skin and bones attached) marinated in lemon juice and roasted in the oven
Zucchini-apple-onion sauté
Brown rice with herbs
Bread Chez Edouard

Mixed nuts and dried fruits