Food & Nutrition

ZeroPoint cheat sheet: Chicken & turkey

All your top questions about chicken and turkey, answered
Published 11 November 2021

While “zero” usually means “nothing,” at WW, ZeroPoint™ foods are everything! If poultry is one of your ZeroPoint foods and you’ve got questions, you’re in the right place.

So are we talking about just chicken breasts?

Not quite! Here’s a list of all the ZeroPoint cuts in the poultry category.

  • Chicken breast, skinless
  • Chicken mince, breast
  • Turkey breast, skinless
  • Turkey mince, breast

OK, so I’ve got options! What poultry is not considered a ZeroPoint food?

  • Processed, unspecified products such as “deli turkey” which often contain sugar or dark meat—ingredients that are not ZeroPoint foods.
  • Pre-marinated chicken or turkey breasts.
  • Smoked chicken or turkey breast.
  • All other cuts of chicken or turkey meat.

Why are other lean meats (like beef) not included on the ZeroPoint foods list?

Red meat provides essential nutrients, like iron, zinc, and vitamin B12; however, some cuts of red meat, even the lean ones, are higher in saturated fats. Red meat can still be enjoyed as part of a healthy pattern of eating and tracked as part of your PersonalPoints Budget.

If I remove the skin from BBQ chicken breast, is it a ZeroPoint food?

Yes, as long as you’re eating just the breast meat.

Do chicken tenderloins and thighs have PersonalPoints values?

Chicken tenderloins are a ZeroPoint food since they are actually the leanest part of the chicken breast. Chicken thighs will have a PersonalPoints value because this dark meat contains a higher amount of fat than the tenderloin or breast. But that doesn’t mean you shouldn’t eat them! There’s still room for this delicious cut in your Budget.

How do I cook lean chicken or turkey so it doesn’t come out dry?

Invest in a reliable meat thermometer so that you can cook these lean meats until they are fully done and safe to eat: an internal temperature of at least 75°C but not much past that.

When using a meat thermometer, be sure to insert it into the thickest part of whatever you’re cooking without hitting any bone. The tip of the thermometer should be close to the centre and not poking through to the other side. Remember, you’re aiming for the thermometer to hit 75°C.