In 1 1/2 quart saucepan, heat broth to boiling. Stir in bulgur, dill weed and garlic salt. Reduce heat to low; cover and simmer 20-25 minutes or until bulgur is tender. Remove from heat.
Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
Add oil to skillet; rotate skillet to coat with oil. Add zucchini and onion; cook about 4-5 minutes, stirring frequently until vegetables are crisp-tender. Stir in chicken; toss with cooked bulgur.