Sliced chicken and tomatoes with lemon-herb vinaigrette

1. Preheat the broiler.
2. Line a broiler pan with foil.
3. in a food processor, mince the garlic.
4. Add the basil and thyme and mince.
5. Add the lemon zest (if using), lemon juice and olive oil, and pulse until blended.
6. Measure out 3 tablespoons of the vinaigrette to use as a basting mixture for the chicken.
7. place the chicken on the broiler pan and brush with 1 tablespoon of the reserved basting mixture.
8. Broili the chicken 4 inches from the heat until it begins to brown, about 10 minutes.
9. meanwhile, slice the tomatoes crosswise.
10. Place the tomatoes in a shallow bowl and pour the vinaigrette remaining in the food processor over them; set aside.
11. turn the chicken over and brush with the remaining 2 tablespoons reserved basting mixture.
12. Broil 4 inches from the heat until the chicken is cooked through and browned on the second side, about 6 minutes.
13. to serve, slice the chicken across the grain on the diagonal.
14. Serve with the sliced tomatoes and spoon some of the excess vinaigrette on top. do-ahead: the vinaigrette can be made well in advance and the chicken can be broiled ahead and served at room temperature or chilled.
15. makes 4 servings.