I'm on the same learning curve as you, OP. And so far you've received some good advice. It can be very difficult to plan out your meals and your workout routines/times. I work 3pm-11pm five days a week. I'm off Tue/Wed each week. At least I have a set schedule. One thing I've learned is to not try to live a day shift life while working nights. It does not work out. You simply have to work out a plan of how to deal with it.
Cook the components of your meals ahead of time, as suggested.
Prepare your lunch the day before. I cook up 5 or 6 chicken breasts and decide how many to shred, cube, or leave whole and then plan salads, chicken dinners, tacos, whatever. I also cook up a pound or two of ground beef or turkey to add some variety.
I buy bagged salad and spinach, baby carrots, radishes, sometimes some snow peas, mushrooms (I prefer to buy the sliced 'shrooms for convenience) and have them ready to throw together a salad.
I chop up a tomato or two, and a couple of onions (red, white, yellow) and store them all separately in the fridge.
I'm still hooked on bread, but have it limited to a couple of times a week for a sandwich or toast, but it's handy in a pinch.
It takes planning and a lot of thought (not my best attribute, BTW LOL). I live alone, so it is sometimes difficult to limit portion sizes when I get to cooking a nice sit down meal. But if I prepare the meal with the intention of having a repeat of it for lunch, and some of the components in other meals, then I pare down the availability of additional portions.
I hope this helps in some way.