Preheat oven to 375 degrees. 

Marinade chicken breasts with 8 oz. of balsamic and basil vinaigrette in a zip lock bag for 4-24 hours. Remove chicken from marinade and discard used marinade. 

Grill chicken breast until 165 degrees (internal temp.). 

Heat a large skillet, add a light coating of olive oil, and add spinach, and garlic then sauté for 2 minutes until spinach begins to wilt. Divide spinach onto plate. 

In a large bowl, add quartered red potatoes, olive oil (as needed) and season with salt and pepper. Place on sheet pan and bake for 25-30 minutes until tender. 

Place 1/4 of potatoes on each plate. Place chicken on top of spinach. Drizzle entire plate with 2 oz. of balsamic and basil vinaigrette.