Preheat oven to 350˚F
Heat 1 tablespoon olive oil in a skillet. Fry zucchini, 1 teaspoon lemon pepper seasoning and green onion about 2-3 minutes. Place in bottom of a 2 qt casserole dish or dutch oven.
Mix together flour and 1 1/2 teaspoons of the lemon pepper seasoning. Dredge chicken breasts in flour mixture (reserve remaining mixture for sauce).
Add olive oil to a skillet and brown chicken over medium high heat until golden, about 3 minutes per side. Place on top of zucchini
Place wine, broth, lemon juice and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
Pour into warm skillet while whisking and bring to a boil. Simmer 1 minute. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
Cover and bake for 20 minutes. Remove cover and bake for 10-15 minutes longer or until internal temperature reaches 165°F.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)